Try this Fall Pear Pie recipe, or contribute your own.
Suggest a better descriptionIn 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 375 for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Recipe by: Ken Churches (ToH Oct/Nov 95) Posted to MC-Recipe Digest V1 #378, by Sean Coate
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 352 | ||
Calories from Fat: 56 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 659.7mg | 23 % | |
Potassium 20.1mg | 1 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 74.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 352
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