| 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
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