Ingredients

• 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

Instructions

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