Fall Pear Pie
Yield
servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
pears
peeled, thinly sliced |
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
tapioca, quick-cooking
|
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | x |
pastry
for double-crust pie |
* |
| 1 | each |
eggs
lightly beaten |
|
| ¼ | cup |
heavy whipping cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
pears
peeled, thinly sliced |
|
| 177 | ml |
sugar
|
|
| 59 | ml |
tapioca, quick-cooking
|
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 1 | x |
pastry
for double-crust pie |
* |
| 1 | each |
eggs
lightly beaten |
|
| 59 | ml |
heavy whipping cream
optional |
|
Directions
In a large bowl, combine pears, sugar, tapioca and nutmeg.
Line a pie plate with bottom crust; add pear mixture.
Roll our 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℉ (190℃) F for 55 to 60 minutes or until the pears are tender.
Remove to a wire rack.
Pour cream through slits if desired.
