| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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)
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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