Name: Phyllo Pear Pie
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

We believe that the Scriptures distinguish between a general work of conviction by the Spirit – such as may make an Esau weep and a Felix tremble – and the special, life-conferring call, given by the grace of a sovereign God to those whom He has chosen. Only those who are predestinated receive this call and it is clearly stated not to follow justifying faith but to precede it (Rom. 8:30; Acts 13:48, etc.) and to secure the consent of those to whom it is given (John 6:36, 37; Eph. 2:1-8). It is those who are born again who “see the kingdom of God” and thus believe the gospel.

Iain Murray

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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