Fresh Pear Pie

3/4 cup sugar
3 tablespoons quick-cooking tapioca
2 tablespoons lemon juice
2 tablespoons butter, cubed
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 large ripe pears, peeled and sliced
1 package (15 ounces) refrigerated pie pastry
1 tablespoon milk

In a large bowl, combine the first eight ingredients. Add pears; toss to coat. Line a 9-in. pie plate with bottom pastry; add pear filling.

Roll remaining pastry into a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife, cut into eight 1/2-in. strips. Twist strips and position over filling parallel to each other, about 1/2-in. to 3/4 in. apart. Trim strips even with pastry edge. Seal and flute edges. Brush pastry strips with milk.

Cover pie loosely with foil to prevent overbrowning. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.