Ingredients:
1 (9 inch) double crust pie crusts
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon lemon peel, grated
6 large ripe pears, peeled and sliced
2 tablespoons lemon juice
2 tablespoons butter, cubed
1 tablespoon milk
additional sugar
Directions:
In a small bowl, combine sugar, tapioca, nutmeg, cinnamon, salt, and lemon peel; set aside.
In a large bowl, combine pears and lemon juice; toss to coat.
Sprinkle dry ingredients over pears and toss or stir gently to coat evenly.
Line pie plate with bottom crust.
Pour pear filling in crust.
Top evenly with cubed butter and top with top crust.
Seal pie, flute edges, and cut slits in top of crust to allow steam to escape.
Brush with milk and sprinkle sugar over top if desired.
Bake at 400 degrees Fahrenheit for 50 minutes or until crust is golden brown and filling is bubbly.
Cool on wire rack.
Servings: 8
Time preparation: 25 min.
Time total: 75 min.