Phyllo Pear Piepies FILLING----- 5 large ripe pears (about 2 3/4 1 pounds) 1/4 cup apple juice 1/4 cup packed light-brown sugar 1/4 cup granulated sugar 2 tablespoon all-purpose flour 2 tablespoon lemon juice 1/2 teaspoon each ground cinnamon, ginger 1 nutmeg Crust---- 4 sheets phyllo dough, thawed 1 non-stick cooking spray 1 teaspoon granulated sugar 1. Heat oven to 400 F. Have ready a 9-inch pie plate and a jelly-roll pan (to catch drips). 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. Recipe By : Womans Day |
