Pear and Dried Fig Pie
Source of Recipe
K.arlette2011
List of Ingredients
Pear and Dried Fig Pie
1 cup dried Calimyrna figs (5 1/2 oz.), stemmed and quartered
1 cup water
1/4 cup plus 1/3 cup sugar; plus 1/2 Tbsp. more, for sprinkling
1/2 of a vanilla bean
6 medium Bartlett or Bosc pears (3 lb.)
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
Rolled-out pastry dough for a double-crust 9-inch pie, chilled
Recipe
Combine figs, water and 1/4 cup sugar in a small saucepan; split vanilla bean lengthwise, scrape out seeds and add seeds and bean to saucepan.
Bring to a simmer over medium heat, stirring occasionally.
Cook until figs are soft, about 15 minutes.
Using a slotted spoon, transfer figs to a small bowl and set aside.
Continue simmering syrup until reduced to 1/4 cup, about 10 minutes more.
Let cool.
Peel, quarter and core pears, then thinly slice crosswise, place in a large bowl and toss gently with lemon juice.
Add cornstarch, 1/3 cup of remaining sugar, and reserved figs and syrup.
Mix until combined.
Put rack in bottom third of oven; preheat oven to 400F.
Fit 1 piece of dough into a 9-inch pie pan.
Spoon in pear mixture.
Top with second piece of dough.
Trim and crimp edge.
Brush top lightly with water and sprinkle with remaining 1/2 Tbsp. sugar.
Cut several vents in crust.
Bake for about 1 hour, until crust is golden (filling should be boiling).
Let cool completely before serving.
Makes 8 servings.
Nutritional Information
Amount per serving
Calories: 438
Fat: 15g
Saturated fat: 6g
Protein: 2g
Carbohydrate: 80g
Fiber: 7g
Cholesterol: 10mg
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