Ingredients
1 unbaked pie shell (9 inches)4-1/2 cups cubed peeled ripe pears (about 2-1/2 pounds)1 cup sugar1/4 cup all-purpose flour1/4 teaspoon ground nutmeg2 large eggs1 cup heavy whipping cream, divided1/4 cup butter, melted1 teaspoon grated lemon zest1 teaspoon vanilla extract1/4 teaspoon ground cinnamon
Preparation
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°.
Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears.
Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.
