2 (9 inch) pie crusts
1 cup margarine
1 cup white sugar
3 eggs
1 cup orange juice
1 cup orange juice concentrate
4 cups crushed pineapple
1 (16 ounce) package crumbled orange sherbet
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine and sugar until smooth. Beat in eggs, 1 at a time, adding well after each addition. Beat in orange juice concentrate and pineapple, one at a time. Pour mixture into crusts.
Bake in preheated oven for 50 to 60 minutes, or until crust is golden brown. Serve warm.