Phyllo pear pie

Yield: 10 Servings

Measure Ingredient
FILLING-----
5 larges Ripe pears (about 2 3/4
Pounds)
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
Nutmeg
Crust----
4 Sheets phyllo dough, thawed
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

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