Fall Pear Pie
peeled, thinly sliced
pie shell (9 inch)
heavy whipping cream
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.