Recipe - Phyllo Pear Pie

FILLING
5 lg Ripe pears (about 2 3/4
pounds)
One fourth cup Apple juice
One fourth cup Packed lightbrown sugar
One fourth cup Granulated sugar
2 tablespoon Allpurpose flour
2 tablespoon Lemon juice
One half teaspoon Each ground cinnamon,
ginger,nutmeg

CRUST
4 Sheets phyllo dough, thawed
Nonstick cooking spray
1 teaspoon Granulated sugar

1. Heat oven to 400 F. Have ready a 9inch pie plate and a jellyroll pan
(to catch drips).

2. Quarter, peel and core pears. Cut each quarter crosswise in
1/2inchthick 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 9inch 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 jellyroll pan. Bake 12 minutes or until phyllo is
golden brown. Cool on wire rack. Serve warm or at room temperature.
Posted to MCRecipe Digest V1 #175

Date: Tue, 30 Jul 1996 01:52:39 0400

From: CookieTstr@aol.com
NOTES : Per serving: 145 cal, 1 g pro, 34 g car, 2 g fat, 0 mg chol, 40 mg
sod. Exchanges: One fourth starch/bread, 1 Three fourths fruit, One fourth fa