Prep: 15 min. Bake: 55 min. + cooling Yield: 8 Servings


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 inches)

1 egg, lightly beaten

1/4 cup heavy whipping cream, optional


In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.

Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. 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. Cool. Yield: 8 servings.

Nutritional Facts

1 serving (1 slice) equals 440 calories, 15 g fat (6 g saturated fat), 37 mg cholesterol, 208 mg sodium, 75 g carbohydrate, 4 g fiber, 3 g protein.

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