Instructions: 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.

NOTES :

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