Fall pear pie
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.