rustic pear pie
- 1 of 4 Heat oven to 400 degree F.
- 2 of 4 Cut pears in half; remove cores. Cut in thin slices. In large bowl, toss with 3 tablespoons of the sugar and the nutmeg.
- 3 of 4 Place piecrust on work surface; gently roll out to 14 inches in diameter and place on ungreased baking sheet. Mound pear slices in center, leaving a 2-inch border. Dot butter over pears. Fold edge of crust up and part way over filling. Repair any tears by pressing pastry together. Brush pastry edge with cream. Sprinkle with the remaining sugar.
- 4 of 4 Bake on the bottom shelf at 400 degree F for 35 minutes until filling is hot and crust is golden; place foil loosely over pie if crust browns too quickly. Let cool on pan on rack 10 minutes before serving. Serve with ice cream, if desired.
Servings Per Recipe: 8
Per Serving: 104 mg sodium, 1 g pro., 29 g carb., 9 g Fat, total, 11 mg chol., 4 g sat. fat