Pear Pepper Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Firm ripe pears||7 Large (Such As Bosc / Anjou / Cornice)|
|Egg||1 Large, lightly beaten|
|Whipping cream||1⁄4 Cup (4 tbs)|
In a large bowl, mix sugar, tapioca, and pepper.
Peel, core, and thinly slice pears to make 8 cups.
Mix pears with sugar mixture; set aside.
On a floured board, roll out half the pastry into a 1/8-inch-thick round.
Fit into a 9-inch pie pan; trim excess from edges.
Pour in pear mixture.
Roll remaining pastry into a 1/8-inch-thick round; place over pears.
Fold top pastry under bottom pastry.
Slash top in a few places to allow steam to escape; brush with egg.
Bake in a 400° oven until bubbly, about 1 hour.
Cut a 3-inch hole in center of top crust; lift out pastry and slowly pour in cream, lifting pears slightly with a knife so cream seeps in.
Replace pastry and let pie cool in pan on a rack.
Serve warm or at room temperature.