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Fall Pear Pie

 

14

Yield

1

pie

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 375g (13.2 oz)
Amount per Serving
Calories 53629% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 228mg 9%
Total Carbohydrate 32g 32%
Dietary Fiber 9g 36%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 20%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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