|Sugar||3⁄4 Cup (12 tbs)|
|Pears||6 Cup (96 tbs), sliced (fresh)|
|Butter||1 1⁄2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
Heat oven to 425 degrees.
Line 9-inch pie pan with half of pastry.
Mix sugar, nutmeg and flour and toss lightly through sliced pears.
Put pears in pastry-lined pan and dot with butter.
Cover with remaining pastry.
Flute edge and cut extra-large slits in top.
Bake 35 to 45 minutes or until pears are tender when tested with a fork.
Remove pie from oven and pour cream through slits in top.
Return to oven for 5 minutes.
Serve slightly warm or cold.