Instructions: In a large bowl,
combine pears, sugar, tapioca and nutmeg. Line a pie plate with bottom crust; add pear mixture. Roll our 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 degrees for 55-60 minutes or until the pears are tender. Remove to a wire rack.

Pour cream through slits if desired.

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