PUFF-PASTRY PEAR PIE

Puff-Pastry Pear Pie image

Provided by Ruth Gardner-Loew

Yield Serves 8

Number Of Ingredients 8

1 17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
1/4 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 pounds firm but ripe pears, peeled, cored, thinly sliced
3 tablespoons butter, room temperature

Steps:

Preheat oven to 400°F. Roll out 1 puff pastry sheet to 12-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.