Phyllo Pear Pie

  • on November 17, 2007
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Ingrients & Directions

5 lg Ripe pears (about 2 3/4
1/4 c Apple juice
1/4 c Packed light-brown sugar
1/4 c Granulated sugar
2 tb All-purpose flour
2 tb Lemon juice
1/2 ts Each ground cinnamon, ginger
4 Sheets phyllo dough, thawed
Non-stick cooking spray
1 ts 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
1/2-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.

10 Servings

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