| 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 <swcoate@peganet.com> on
Sat, 18 Jan 1997.
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