Instructions: Preheat oven to 400 degrees. Spray a 9-inch oven-proof glass pie plate lightly with the vegetable oil spray and distribute the oil evenly over the surface.

Remove 6 sheets of phyllo dough from the package, lay them out on a work surface, and cover with a moist towel during assembly. Remove the first sheet and lay it across the plate, draping an even amount over each side. Paint with pear nectar and sprinkle with 1/2 teaspoon of sugar.

Layer 3 more sheets going in alternating directions and painting and sprinkling with sugar between the layers. Lay the last sheet on top and sprinkle with sugar but do not paint. Moisten your fingers with pear nectar.

Starting at one of the corners between the longer overlaps of dough, gather up the dough, fold it in, and crimp it down along the way around the plate. Paint the crust with nectar and sprinkle with the remaining 1 teaspoon of sugar. Bake for about 10 minutes, until light gold and crisp. Remove to a wire rack and let cool completely, about 30 minutes.

NOTES : This dessert provides a compliment to any meal.

As a dessert cookie or as a technique (using juice to wash crusts)....

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