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FALL PEAR PIE
Recipe By : Ken Churches (ToH Oct/Nov 95)
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
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8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inch)
1 egg -- lightly beaten
1/4 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.
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