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October 199 1 Servings

INGREDIENTS

1 Frozen puff pastry sheets
2 sheets thawed
17 1/4-ounce
1/4 c Plus 2 tablespoons sugar
1/4 c Cornstarch
1 t Vanilla
1 t Ground cinnamon
1/2 t Ground nutmeg
3 lb Firm but ripe pears, peeled
cored
thinly sliced
3 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1434
Calories From Fat: 321
Total Fat: 36.6g
Cholesterol: 91.6mg
Sodium: 22.5mg
Potassium: 1652.8mg
Carbohydrates: 292.8g
Fiber: 44.1g
Sugar: 184.2g
Protein: 5.8g


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