Fall Pear Pie (Best of country Pies)

 

8 servings

• 8 cups thinly sliced peeled pears
• ¾ cup sugar
• ¼ cup quick-cooking tapioca
• Pinch of nutmeg
• Pastry for double-crust pie (9 inches), click here for the recipe
• 1 egg, lightly beaten
• ¼ cup whipping cream, optional

1. In a large bowl, combine pears, sugar, tapioca and nutmeg ; let stand for 15 minutes.
2. Line a 9-in. pie plate with bottom crust ; add pear mixture.
3. Roll out remaining pastry to fit top of pie.
4. Place over filling ; seal and flute edges.
5. Cut large slits in top and bruh with egg.
6. Bake at 375F for 55-60 minutes or until the pears are tender.
7. Cool on a wire rack ; pour cream through lit if desired.
8. Store in the refrigerator.

BON APPÉTIT