Preheat oven to 400 degrees F (205 degrees C).
Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
b>pie shell according to package directions.
Drizzle lemon juice over mango
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
lices and top with Mango Salsa.
Mango Salsa: In a medium
Preheat oven to 350 degrees F (175 degrees C).
Toss the sliced green mango with the lime juice in a large bowl. In a separate bowl, toss together the sugar, flour, salt, and nutmeg. Layer the sugar mixture and the sliced mangoes in several layers in the pie shell bottom. Dot with butter, then top with the other half of the pie crust. Prick with a fork.
Bake in preheated oven for 1 hour, until the mango has softened and the crust is golden brown.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
minute.
Add paneer, mango puree, cream, lime juice and
br>Pour the mango mixture into the prepared pie crust. Spread the
Dissolve gelatin in a little water. Add to Mango pulp.
Over medium heat constantly stirring, bring mango pulp to slow boil. As soon as it starts boiling, remove from heat. Cool to room temperature. Now blend in the heavy cream. Mix well. Pour into crust. Refrigerate until set.
Bake pie crust per package instructions.
Dissolve cornstarch in heavy cream and stir in remaining ingredients.
Pour into unbaked pie shell and top with crust or lattice.
Bake at 450\u00b0 for 10 minutes.
Then reduce heat to 350\u00b0 and bake for 50 minutes.
ool to room temperature. Fold mango into gelatin mixture and refrigerate
Dissolve the gelatin in hot water and cool it. Add cream cheese, sour cream and sugar. Blend well. Pour in a baked pie crust and refrigerate overnight.
or 2 crust pie shell, using your favorite recipe for pie shells.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Preheat oven to 350\u00b0F.
Prepare your pie pan. Roll dough and place bottom crust. Fork holes in a nice pattern.
In a bowl mix mangos and bananas. Add sugar, cinnamon, nutmeg, cornstarch and OJ. Mix well.
Place mix in pie pan. Place pinches of butter on top.
Place top crust and pinch shut. Fork holes in a nice pattern on top.
Brush with a little milk or egg and sprinkle with sugar.
Bake until golden on top.
Line large pizza pan with a double recipe of pie dough. A jelly
roll
pan
can
also be used.
Bake crust until light brown at 425\u00b0.
Roll out your pie dough, place in pan, trim
re cooking, make a double recipe of pie crust #171844, but reduce