Puff-pastry pear pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen puff pastry sheets; (2 sheets), thawed |
| ; (17 1/4-ounce) | ||
| ¼ | cup | Plus 2 tablespoons sugar |
| ¼ | cup | Cornstarch |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| 3 | pounds | Firm but ripe pears; peeled, cored, |
| ; thinly sliced | ||
| 3 | tablespoons | Butter; room temperature |
Directions
Preheat oven to 400F. Roll out 1 puff pastry sheet to 12-inch square on lightly floured surface. Line 8-inch square on lightly floured surface.
Line 8-inch square baking dish with 2-inch-high sides with pastry, leaving 1-inch overhang on all sides. Combine sugar and next 4 ingredients in large bowl. Add pears and toss well. Spoon pear mixture into prepared pastry. Dot top of pears with butter. Roll out second pastry sheet to 11-inch square.
Brush overhang of bottom pastry with water. Top pie with second pastry sheet. Press pastry edges together to seal. Trim edges to ½ inch. Using small sharp knife, cut slits in top of pie for steam to escape. Bake until pastry is golden brown and pears are tender, about 1 hour. Serve warm or at room temperature.
Serves 8.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.