1. Heat oven to 400 F. Have ready a 9-inch pie plate and a jelly-roll pan (to catch drips). 2. Quarter, peel and core pears. Cut each quarter crosswise in 1/2-inch-thick 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 9-inch 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 jelly-roll pan. Bake 12 minutes or until phyllo is golden brown. Cool on wire rack. Serve warm or at room temperature. Posted to MC-Recipe 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: 1/4 starch/bread, 1 3/4 fruit, 1/4 fa
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 21.7mg||1 %|
|Potassium 21.7mg||1 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.7g|
|Protein 0.2g||0 %|
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Calories per serving: 47
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