Dried Fig and Pear Pie
 
 
Interesting combination of dried figs and pears
Author:
Recipe type: Pie
Cuisine: American
Ingredients
  • Rolled-out pastry dough (http://www.artofthepie.com for a double-crust 9 inch pie, chilled
  • 1 cup dried Calimyrna figs, stemmed and quartered
  • 1 cup water
  • ¼ cup plus ⅓ cup sugar; plus ½ Tbsp for sprinkling on the crust
  • ½ of vanilla bean (I used 1 tsp vanilla bean paste)
  • 6 medium Bartlett or Bosc pears (3 lbs.)
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. cornstarch (I used granulated tapioca)
Instructions
  1. Combine figs, water, vanilla, and ¼ cup sugar in small saucepan; simmer over medium heat, stirring occasionally until figs are soft, about 15 minutes. Using a slotted spoon, transfer figs to a small bowl and set aside. Continue to simmer syrup until reduced to ¼ cup, about 10 minutes more. Cool.
  2. Peel, quarter and core pears and slice thinly crosswise. Place in a large bowl and toss with lemon juice. Add cornstarch (or tapioca), ⅓ cup sugar, the figs, and the syrup. Mix gently.
  3. Preheat oven to 400 degrees. Fit one piece of dough into the bottom of a 9 inch pie pan. Spoon fig and pear mixture into the pan. Top with second piece of crust. Trim and crimp edge. Brush top with egg wash and sprinkle remaining ½-1 Tbsp. sugar (I used date sugar; it gives a contrasting brown color to the crust and tastes as sweet as sugar). Cut vents in the crust. Bake for 1 hour until crust is golden and filling bubbles. Cool completely before serving.
Recipe by People, Places and Pies at https://peopleplacespies.com/sacramento-valley-featuring-figs-dried-fig-and-pear-pie/