Recipe - Fall Pear Pie

8 cup Thinly cut or sliced up peeled pears
Three fourths cup Sugar
One fourth cup Quickcooking tapioca
One fourth teaspoon Ground nutmeg
Pastry for doublecrust pie
(9 inch)
1 Egg, lightly beaten
One fourth cup Heavy cream, optional

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 5560 minutes or until the pears are
tender. Remove to a wire rack. Pour cream through slits if desired.
Recipe by: Ken Churches (ToH Oct/Nov 95)

Posted to MCRecipe Digest V1 #378, by Sean Coate swcoate@peganet.com on
Sat, 18 Jan 1997.