8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inch)
1 egg -- lightly beaten
1/4 cup heavy cream -- optional

1. In a large bowl, combine pears, sugar, tapioca and nutmeg. Line a pie plate with bottom crust; add pear mixture.
2. Roll out remaining pastry to fit top of pie; cut large slits in top. Place over filling; seal and flute edges.
3. Brush with egg. Bake at 375 for 55-60 minutes or until the pears are tender.
   
4. Remove to a wire rack. Pour cream through slits if desired.