| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 10 | Servings | ||
INGREDIENTS
| 5 | 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 | T | All-purpose flour |
| 2 | T | Lemon juice |
| 1/2 | t | Each ground cinnamon |
| gingernutmeg | ||
| 4 | Sheets phyllo dough, thawed | |
| Non-stick cooking spray | ||
| 1 | t | Granulated sugar |
INSTRUCTIONS
Heat oven to 400 F. Have ready a 9-inch pie plate and a jelly-roll pan (to catch drips). 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. 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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 38mg
Potassium: 155.6mg
Carbohydrates: 29.7g
Fiber: 3.9g
Sugar: 17.7g
Protein: 1.2g