Recipe - Puff-Pastry Pear Pie

1 pack Frozen puff pastry sheets;
(2 sheets), thawed
; (17 1/4ounce)
One fourth cup Plus 2 tablespoons sugar
One fourth cup Cornstarch
1 teaspoon Vanilla
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
3 pound Firm but ripe pears; peeled,
cored,
; thinly cut or sliced up
3 tablespoon Butter; room temperature

Preheat oven to 400F. Roll out 1 puff pastry sheet to 12inch square on
lightly floured surface. Line 8inch square on lightly floured surface.
Line 8inch square baking dish with 2inchhigh sides with pastry, leaving
1inch 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 11inch square.
Brush overhang of bottom pastry with water. Top pie with second pastry
sheet. Press pastry edges together to seal. Trim edges to One half 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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