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Gingered Pear & Fig Pie

Source of Recipe


Cox News Service






List of Ingredients



• 1 double pie crust, chilled
  
• 6 cups peeled, quartered, cored and sliced pears (about 6)
  
• 1 Tbsp lemon juice
  
• 1 cup stemmed and quartered fresh kadota figs (about 8)
  
• 1/3 cup granulated sugar
  
• 4 tsp cornstarch
  
• 6 Tbsp (about 2-1/2 oz.) minced crystallized ginger
  
• 1 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 1/2 cup unsalted butter, melted
  
• 1 Tbsp milk
  
• Granulated sugar
  






Instructions



1. Preheat oven to 400 degrees (F). Roll out pastry for one layer and place in 9-inch pie pan. Trim edges, allowing for 1-inch overhang beyond lip of pan. Fold edge underneath and seal lightly.
   
   
2. In large bowl, gently combine pears, lemon juice, figs, 1/3 cup sugar, cornstarch, ginger, cinnamon, nutmeg and butter. Taste and add sugar if necessary. Pour into pastry-lined pan.
   
   
3. Roll out remaining crust. Using cookie cutter or a knife, cut out decorative shapes. Arrange around edges and on top of pie, leaving small gaps to allow steam to vent. Gather scraps and re-roll pastry to cut out more decorative shapes and arrange on pie. Crimp edges. Brush pastry with milk and sprinkle with sugar.
   
   
4. Place pie on cookie sheet or pizza pan and place in center of oven. Bake for 20 minutes. Reduce heat to 350 degrees and bake 25 to 35 minutes, until crust is brown and juices are bubbling. (If crust gets too brown, cover lightly with a piece of aluminum foil to finish baking.)
   
   Cool at least 1 hour before serving.