Yield: 8 Servings
Measure | Ingredient |
---|---|
8 cups | Thinly sliced peeled pears |
¾ cup | Sugar |
¼ cup | Quick-cooking tapioca |
¼ teaspoon | Ground nutmeg |
\N \N | Pastry for double-crust pie (9 inch) |
1 \N | 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.