Instructions: Peel and dice the orange; pick out and discard any seed with the tip of a sharp knife. Combine with the crushed pineapple, including juice.

Stir in raisins, tapioca, and salt. Spoon into pie shell. Cover the filling with a smaller pie pan, or cut a round of aluminum foil and lay over the filling, so the crust will brown but the filling wont dry out.

Bake in a preheated 425 oven for 35 to 45 minutes, until the crust is brown. Serve warm or chilled.

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