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Fall Pear Pie














Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


8 cups pears
peeled, thinly sliced
¾ cup sugar
¼ cup tapioca, quick-cooking
¼ teaspoon nutmeg
1 x pastry
for double-crust pie
1 each eggs
lightly beaten
¼ cup heavy whipping cream


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 344g (12.1 oz)
Amount per Serving
Calories 37417% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 24mg 1%
Total Carbohydrate 27g 27%
Dietary Fiber 9g 35%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 20%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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