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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.73 Kcal (677 kJ) | ||
| Calories from fat | 17.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 3% | |
|---|---|---|---|
| Cholesterol | 25.6mg | 9% | |
| Sodium | 10.92mg | 0% | |
| Potassium | 173.79mg | 4% | |
| Total Carbs | 36.68g | 12% | |
| Sugars | 25.19g | 101% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.83 Kcal (410 kJ) | ||
| Calories from fat | 10.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 3% | |
|---|---|---|---|
| Cholesterol | 15.48mg | 9% | |
| Sodium | 6.6mg | 0% | |
| Potassium | 105.12mg | 4% | |
| Total Carbs | 22.19g | 12% | |
| Sugars | 15.24g | 101% | |
| Dietary Fiber | 2.58g | 17% | |
| Protein | 0.48g | 2% | |
| Vitamin C | 3.4mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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