Ingredients
FILLING
5 large ripe pears (about 2 3/4
1 pounds)
1/4 cup apple juice
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
2 tbsp all-purpose flour
2 tbsp lemon juice
1/2 tsp each ground cinnamon, ginger
1 nutmeg
CRUST
4 sheets phyllo dough, thawed
1 non-stick cooking spray
1 tsp granulated sugar
Directions
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.
Recipe By : Womans Day
Servings: 10 servings
Phyllo Pear Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pear; Pie
The History of Recipes
It is quite possible to trace the history of recipes back into ancient history, in truth as far as early Egypt, and maybe even further. Interesting though that is, in the main part, these old cook books were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During Roman times 25BC a man called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes led to a surge in books on cooking, many of which are now in private cookery archives. During the succeeding few centuries, the upper-class families of Europe tried to lay on the most extravagent meals, and because of this chefs and their collection of recipes were highly sought after. However, it was during the 1800s that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, leisure time and disposable income. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Phyllo Pear Pie recipe.
