| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| October 199 | 1 | servings | ||
INGREDIENTS
| 1 | pk | Frozen puff pastry sheets; (2 sheets), thawed |
| ; (17 1/4-ounce) | ||
| 1/4 | c | Plus 2 tablespoons sugar |
| 1/4 | c | Cornstarch |
| 1 | ts | Vanilla |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 3 | lb | Firm but ripe pears; peeled, cored, |
| ; thinly sliced | ||
| 3 | tb | Butter; room temperature |
INSTRUCTIONS
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 1/2 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.
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