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Fall Pear Pie

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Pastry Pies Sweet


  • 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


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 <> on Sat, 18 Jan 1997.