SUE'S NO-NAME TANGERINE PIE
1 recipe of pastry for a double crust pie
enough tangerines to fill the pie plate
1 c. sugar
2 T. quick tapioca
1 T. butter
1/2 t. cinnamon
pinch of salt
Prepare the pastry, divide and line a (9 inch) pie plate. Flute the edges. Chill in the refrigerator while preparing the filling. Wrap the top crust in a ball with plastic wrap and chill too. Peel enough tangerines to fill pie plate to a depth of 1 inch. Remove all tough threads and coarse membrane and cut into small pieces. Add sugar, tapioca, 1 T. butter, cinnamon and salt and mix with tangerines. Brush bottom and sides of crust with melted butter. Pour in filling. Roll out top crust and place over the top of the pie. Bake 400° for 35-45 minutes or til top is golden brown.
(makes 8 servings)
Tangerine Pie recipe is published in our April, 2000 Menu Minder.