- 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
- In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.
- 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.
- 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.
Reviews forFall Pear Pie
"We have 2 pear trees that produce an abundance of pears every other year. This is one of my go to recipes during the pear season. My husband says it is VERY good."
"Amazing pie! I have always made apple pie, but my new home has a bartlett pear tree full of pears this fall. I think that this could be my new favorite. I followed the recipe fairly closely. The only changes I made was omitting the nutmeg and in place used cinnamon in which I sprinkled on top of the pears before I put the second crust on top. Instead of brushing the egg on the top of the crust, I brushed milk and sprinkled it with granulated sugar. Terrific!"
"This is a very good pie. I added a half teaspoon of cinnamon to the pears and sprinkled the top crust with sugar."