Prep time: 25 minutes, plus time to make the pastry, if using homemade
Cook time: 50 minutes
4 tablespoons apricot preserves
5 cups firm ripe Bartlett pears (about 6 or 7), peeled, cored and sliced
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 1/2 to 3 tablespoons quick-cooking tapioca
3 tablespoons butter
Unbaked pastry for 2-crust pie
Preheat oven to 350 degrees. Line 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.
Pears will soften but remain firm when baked into a pie. The juices in this pie will not bubble up as in a peach or cherry pie, so less tapioca will result in a juicer filling.