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:
covered percent of daily need
