Ingredients
- 1 egg (lightly beaten)
- 1,600 gr thinly pears (sliced peeled)
- 150 gr sugar
- 60 ml cream (heavy optional)
- 38 gr quick cooking tapioca
- 1 gr nutmeg (ground)
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.
