| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
10 |
Servings |
INGREDIENTS
| 5 |
lg |
Ripe pears (about 2 3/4 pounds) |
| 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,nutmeg |
| 4 |
|
Sheets phyllo dough, thawed |
|
|
Non-stick cooking spray |
| 1 |
ts |
Granulated sugar |
INSTRUCTIONS
FILLING
CRUST
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.
Posted to MC-Recipe Digest V1 #175
Date: Tue, 30 Jul 1996 01:52:39 -0400
From: CookieTstr@aol.com
NOTES : Per serving: 145 cal, 1 g pro, 34 g car, 2 g fat, 0 mg chol, 40 mg
sod. Exchanges: 1/4 starch/bread, 1 3/4 fruit, 1/4 fa
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