Fresh Pear Pie

• 3/4 cup sugar
• 3 tablespoons quick-cooking tapioca
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 large ripe pears, peeled and sliced
• 2 sheets refrigerated pie crust
• 1 tablespoon 2% milk

1. In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Let stand for 15 minutes.
2. Roll out one pie crust to fit a 9-in. pie plate; transfer to pie plate. Fill with pear mixture.
3. 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.
4. Bake at 400u0b0 for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

sugar, quickcooking tapioca, lemon juice, butter, lemon zest, ground nutmeg, ground cinnamon, salt, crust, milk

Taken from www.tasteofhome.com/recipes/fresh-pear-pie/ (may not work)