Puff-Pastry Pear Pie

Categories: October 199
Yield: 1 servings

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

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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