Fall Pear Pie


Ingredients:
  • 8 cups thinly sliced peeled pears
  • 3/4 cup sugar
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  • 1/4 cup quick-cooking tapioca
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  • 1/4 teaspoon ground nutmeg
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  • Pastry for double-crust pie (9 inches)
  • 1 Eggland's Best Egg, lightly beaten
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  • 1/4 cup heavy whipping cream, optional


  • Directions:
    1. In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.
    2. Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg.
    3. Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool. Yield: 8 servings.