1 (8 3/4 oz.) can crushed pineapple
1/4 c. brown sugar, firmly packed
2/3 c. granulated sugar
1/2 tsp. salt
2 tbsp. quick-cooking tapioca
3 c. thinly sliced peeled apples
2 tbsp. butter

Combine sugars, salt, tapioca and apples. Let stand 15 minutes. Combine pineapple and apple mixture, turn into a pastry-lined 9-inch pie pan. Adjust top crust and flute edges; cut vents. Bake in hot 425 degree oven for 40 to 50 minutes, or until filling is tender and crust is golden.