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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 pears, sugar, tapioca and nutmeg.
2. Line a pie plate with bottom crust; add pear mixture.
3. Roll out remaining pastry to fit top of pie; cut large slits in top of pie. Place over filling; seal and flute edges.
4. Brush top with egg and bake at 375F for 55-60 minutes or until pears are tender.
5. Remove to wire rack. Pour cream through slits if desired.
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