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 190ºC or 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired.