Fall Pear Pie |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 | ||
| 1 | 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. |