Puff-pastry pear pie

1 servings

Ingredients

Quantity Ingredient
1 pack Frozen puff pastry sheets; (2 sheets), thawed
; (17 1/4-ounce)
¼ cup Plus 2 tablespoons sugar
¼ cup Cornstarch
1 teaspoon Vanilla
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
3 pounds Firm but ripe pears; peeled, cored,
; thinly sliced
3 tablespoons Butter; room temperature

Directions

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 ½ 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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