Title: Phyllo pear pie
 Categories: Pies
      Yield: 10 Servings
 
           FILLING-----
      5 lg Ripe pears (about 2 3/4
           Pounds)
    1/4 c  Apple juice
    1/4 c  Packed light-brown sugar
    1/4 c  Granulated sugar
      2 tb All-purpose flour
      2 tb Lemon juice
    1/2 ts Each ground cinnamon, ginger
           Nutmeg
           Crust----
      4    Sheets phyllo dough, thawed
           Non-stick cooking spray
      1 ts Granulated sugar
 
  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.