PHYLLO PEAR PIE

FOR THE FILLING:
5 large ripe pears (about 2 3/4 pounds)
1/4 cup apple juice
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/2 teaspoon each ground cinnamon,
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
FOR THE CRUST:
4 sheets phyllo dough, thawed
non-stick cooking spray
1 teaspoon granulated sugar

Heat oven to 400 degrees F. Have ready a 9-inch pie plate and a jelly-roll pan (to catch drips).

TO PREPARE THE FILLING:
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.

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.

TO PREPARE THE CRUST:
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.

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.

TO BAKE:
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.

Servings: 10
Adapted from source: Woman's Day magazine