Title: Fall Pear Pie
Categories: Sweet, Pies &, Pastries
Yield: 8 Servings

8 c Thinly sliced peeled pears
3/4 c Sugar
1/4 c Quick-cooking tapioca
1/4 ts Ground nutmeg
Pastry for double-crust pie
-(9 inch)
1 Egg, lightly beaten
1/4 c 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 on
Sat, 18 Jan 1997.