Fall pear pie

Yield: 8 Servings

Measure Ingredient
8 cups Thinly sliced peeled pears
¾ cup Sugar
¼ cup Quick-cooking tapioca
¼ teaspoon Ground nutmeg
Pastry for double-crust pie (9 inch)
1 Egg, lightly beaten
¼ cup Heavy cream, optional

In a large bowl, combine pears, sugar, tapioca and nutmeg. Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie; cut large slits in top. Place over filling; seal and flute edges.

Brush with egg. Bake at 375 for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired.

Recipe by: Ken Churches (ToH Oct/Nov 95) Posted to MC-Recipe Digest V1 #378, by Sean Coate <swcoate@...> on Sat, 18 Jan 1997.

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