Ingredients
3/4 cup sugar3 tablespoons quick-cooking tapioca2 tablespoons lemon juice2 tablespoons butter1 teaspoon grated lemon zest1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/4 teaspoon salt6 large ripe pears, peeled and sliced2 sheets refrigerated pie crust1 tablespoon 2% milk
Preparation
In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes.
Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture.
Roll out remaining crust. Cut into 1/2-in.- to 1-in.-wide strips; twist strips and place over filling. Trim, seal and flute edges. Brush milk over lattice top. Cover edges loosely with foil.
Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
