PEAR PIE

Makes 1 pie

✔
4 Tbsp. apricot preserves

✔
5 cups firm ripe pears (about 6 or 7)

✔
1⁄3 cup granulated sugar

✔
1⁄3 cup brown sugar

✔
1⁄4 tsp. each nutmeg and cardamom

✔
21⁄2 to 3 Tbsp. quick-cooking tapioca

✔
3 Tbsp. butter

✔
Unbaked pastry for two-crust pie

Preheat oven to 180º. Line a pie plate with half the pastry. Mix pie ingredients, dot filling with butter and top with remaining crust. Vent the top of the pie. Bake 40 to 50 minutes. Check for doneness by sticking a
fork into the fruit and checking for tenderness.

In Season: Pear pleasure

The luscious fruit are in ample supply, so enjoy them now.