Fall Pear Pie
Yield
1 piePrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
pears
peeled, thinly sliced |
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
tapioca, quick-cooking
|
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| 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 | each |
pie shell (9 inch)
9 inch |
|
| 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 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 to 60 minutes or until the pears are tender.
Remove to a wire rack.
Pour cream through slits if desired.
