CONTEST DESSERT: Peppered Pear Pie

PEPPERED PEAR PIE
Adapted from a Sunset Magazine recipe by BumbleBeeBoogie

Preheat the oven at 400 degrees F.

1 UNBAKED top and bottom pie crust
3/4 cup granulated white sugar
1/4 cup quick-cooking tapioca
1 teaspoon freshly ground black pepper
8 cups large firm-ripe pears such as Bosc, Anjou, Comice or Bartlett, peeled, cored and thinly sliced (about 5 to 7 large pears)
1 large egg, lightly beaten
1/4 cup whipping cream.

In a large bowl, mix together the sugar, tapioca and pepper. Add the sliced pears; set aside.

Pour the coated pears into the UNBAKED crust in a pie pan. Cover with the top crust. With a sharp knife, cut several slits in the top crust to release the steam. Brush the top crust with the beaten egg.

Bake about 1 hour until the pie is "bubbly". Remove the pie from the oven. Cut a 3-inch circle hole in the center of the top crust and carefully lift off the pastry circle and set aside. Slowly pour in the whipping cream, lifting the pears slightly with a knife so the cream can seep in. Replace the pastry circle and cool the pie to lukewarm. Serves 6.