Puff-Pastry Pear Pie

• 1 17 1/4-ounce package frozen puff pastry sheets (2 sheets), thawed
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 pounds firm but ripe pears, peeled, cored, thinly sliced
• 3 tablespoons butter, room temperature

1. Preheat oven to 400F.
2. Roll out 1 puff pastry sheet to 12-inch square on lightly floured surface.
3. Line 8-inch square baking dish with 2-inch-high sides with pastry, leaving 1-inch overhang on all sides.
4. Combine sugar and next 4 ingredients in large bowl.
5. Add pears and toss well.
6. Spoon pear mixture into prepared pastry.
7. Dot top of pears with butter.
8. Roll out second pastry sheet to 11-inch square.
9. Brush overhang of bottom pastry with water.
10. Top pie with second pastry sheet.
11. Press pastry edges together to seal.
12. Trim edges to 1/2 inch.
13. Using small sharp knife, cut slits in top of pie for steam to escape.
14. Bake until pastry is golden brown and pears are tender, about 1 hour.
15. Serve warm or at room temperature.

pastry, sugar, cornstarch, vanilla, ground cinnamon, ground nutmeg, butter

Taken from www.epicurious.com/recipes/food/views/puff-pastry-pear-pie-2505 (may not work)