Yield: 8 servings.
8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 egg, lightly beaten
1/4 cup heavy whipping cream, optional
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.
(Source: Taste of Home)