Puff-Pastry Pear Pie

1 servings

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Puff-Pastry Pear Pie Ingredients

1 pk Frozen puff pastry sheets;	1 ts Ground cinnamon
; (17 1/4-ounce)	1/2 ts Ground nutmeg
1/4 c Plus 2 tablespoons sugar	3 lb Firm but ripe pears; peeled,
1/4 c Cornstarch	; thinly sliced
1 ts Vanilla	3 tb Butter; room temperature

Instructions for Puff-Pastry Pear Pie

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 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized