Fall Pear Pie

Fall Pear Pie could be just the lacto ovo vegetarian recipe you've been looking for. This dessert has 261 calories, 3g of protein, and 5g of fat per serving. This recipe serves 8. For 87 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 238 people found this recipe to be tasty and satisfying. Head to the store and pick up quick cooking tapioca, sugar, pears, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It is brought to you by Taste of Home. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so amazing. Similar recipes include Fall Pear Pie, Fall Pear Galette, and Fall Pear Galette.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 55 minutes

 

Ingredients:

1 egg, lightly beaten

1/4 teaspoon ground nutmeg

1/4 cup heavy whipping cream, optional

8 cups thinly sliced peeled pears

Pastry for double-crust pie (9 inches)

1/4 cup quick-cooking tapioca

3/4 cup sugar

Equipment:

bowl

wire rack

Cooking instruction summary:

Directions 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. Originally published as Fall Pear Pie in Taste of HomeOctober/November 1995, p31 Nutritional Facts 1 serving (1 slice) equals 440 calories, 15 g fat (6 g saturated fat), 37 mg cholesterol, 208 mg sodium, 75 g carbohydrate, 4 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.

2. Line a pie plate with bottom crust; add pear mixture.

3. Roll out remaining pastry to fit top of pie.

4. Place over filling; seal and flute edges.

5. Cut large slits in top.

6. Brush with egg.

7. Bake at 375° for 55-60 minutes or until the pears are tender.

8. Remove to a wire rack.

9. Pour cream through slits if desired. Cool.


Nutrition Information:

Quickview
272k Calories
2g Protein
4g Total Fat
57g Carbs
2% Health Score
Limit These
Calories
272k
14%

Fat
4g
7%

  Saturated Fat
2g
14%

Carbohydrates
57g
19%

  Sugar
34g
38%

Cholesterol
30mg
10%

Sodium
104mg
5%

Get Enough Of These
Protein
2g
6%

Fiber
5g
21%

Selenium
6µg
9%

Manganese
0.17mg
9%

Vitamin C
6mg
8%

Vitamin B2
0.14mg
8%

Vitamin B1
0.13mg
8%

Copper
0.16mg
8%

Folate
30µg
8%

Vitamin K
7µg
7%

Potassium
214mg
6%

Iron
1mg
6%

Vitamin B3
1mg
5%

Phosphorus
49mg
5%

Magnesium
15mg
4%

Vitamin A
179IU
4%

Vitamin B6
0.06mg
3%

Calcium
24mg
2%

Vitamin B5
0.24mg
2%

Zinc
0.35mg
2%

Vitamin E
0.35mg
2%

Vitamin D
0.16µg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need
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