Two-Crust Mango Pie

• 3½ cups ripe mango slices
• 1 tbsp. lemon juice
• 2 tbsp. tapioca
• 1 tbsp. butter
• ¼ tsp. salt
• ¾ cup sugar
• ½ tsp. cinnamon
• ¼ tsp. nutmeg

• Pastry for two-crust 9-inch pie

Combine filling ingredients and let stand 15 minutes. Put filling into pastry-lined pan. Brush pastry rim with milk or water. Top with pastry-rolled into 1/8” thickness. Cut slits, flute and seal to edge of pan. Brush top surface of pie with milk. Bake for 60 minutes at 425 degrees.