Name: Fall Pear Pie
Ingredients: 8 c Thinly sliced peeled pears; 3/4 c Sugar; 1/4 c Quick-cooking tapioca; 1/4 ts Ground nutmeg; Pastry for double-crust pie (9 inch); 1 Egg, lightly beaten; 1/4 c Heavy cream, optional

What’s my goal for my kids? Is it just to keep them off drugs, get good grades and come out to church with the family? That might make for training a good American, but not necessarily for training a good Christian. I want my children to see their role as a Christian is not only preventing themselves from being stained by the world (here is where many Christian parents stop), but also empowered by the Holy Spirit to be used as an agent to transform the world. It’s helping them to understand, modeling it for them and giving them opportunities to be ambassadors for Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Sweet, Pies &, Pastries	8	Servings

INGREDIENTS

8	c	Thinly sliced peeled pears
3/4	c	Sugar
1/4	c	Quick-cooking tapioca
1/4	ts	Ground nutmeg
		Pastry for double-crust pie (9 inch)
1		Egg, lightly beaten
1/4	c	Heavy cream, optional

INSTRUCTIONS

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 55-60 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 MC-Recipe Digest V1 #378, by Sean Coate <[email protected]> on
Sat, 18 Jan 1997.

A Message from our Provider:

“God weeps for you”