Yield: 10 Servings
|5 larges||Ripe pears (about 2 3/4|
|¼ cup||Apple juice|
|¼ cup||Packed light-brown sugar|
|¼ cup||Granulated sugar|
|2 tablespoons||All-purpose flour|
|2 tablespoons||Lemon juice|
|½ teaspoon||Each ground cinnamon, ginger|
|4 \N||Sheets phyllo dough, thawed|
|\N \N||Non-stick cooking spray|
|1 teaspoon||Granulated sugar|
1. Heat oven to 400 F. Have ready a 9-inch pie plate and a jelly-roll pan (to catch drips).
2. Quarter, peel and core pears. Cut each quarter crosswise in ½-inch-thick slices. Put pears and remaining Filling ingredients in a large, heavy saucepan.
3. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes, stirring occasionally, until pears are tender but not mushy. Spoon mixture into 9-inch pie plate. Let cool slightly.
4. Lay 1 sheet phyllo over filling. Spray all over with nonstick cooking spray. Lay second sheet crosswise over first and spray.
Continue layering and spraying remaining 2 sheets phyllo, slightly overlapping each one.
5. Gather edges of phyllo and rest on rim of pie plate to make a ruffled edge. Spray edges, then sprinkle entire top with remaining teaspoon sugar. Cut slits through all layers phyllo for steam to escape while baking.
6. Place pie plate on jelly-roll pan. Bake 12 minutes or until phyllo is golden brown. Cool on wire rack. Serve warm or at room temperature.
Recipe By : Womans Day