Pear Fig And Walnut Pie Recipes

PEAR-FIG-WALNUT PIE

Steps:

• Preheat oven to 400 degrees, with rack in the lower third. Bring wine, figs, and star anise to a boil in a small saucepan over high heat. Reduce heat to medium-low; simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook mixture in pan over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
• Meanwhile, roll out 1 disk dough on floured parchment to make a 13-inch circle; start with pressure in center and ease up just before reaching edges. Drape dough over rolling pin; center over a 9-inch glass pie plate, and unroll. Gently push into the plate. Trim to leave a 1/4-inch overhang; refrigerate. Roll out second disk. Cut out vent with a cookie cutter, and refrigerate cutout.
• Add pears, nuts, lemon juice, sugar, salt, and cornstarch to figs; stir until well combined. Spoon into pie plate (pile high in center). Dot with butter; lightly brush rim of dough with water. Drape second disk over pin; center over filling. Gently press around filling to fit; trim to leave a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat yolk with cream; brush over crust. Sprinkle with sugar; freeze until very firm, about 30 minutes.
• Bake on a baking sheet until just golden, 20 to 25 minutes. Reduce heat to 375 degrees. Bake, rotating halfway through, until bubbling, and bottom crust is deep golden brown, about 1 hour. (If edges brown too quickly, cover with a foil ring.) Let cool.

PEAR-FIG-WALNUT PIE

Steps:

• Preheat the oven to 400°F, with a rack in the lower third. Bring the wine, figs, and star anise to a boil in a small saucepan over high heat. Reduce heat to medium-low; simmer until the figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer the figs to a large bowl. Cook the mixture in the pan over medium-high heat until reduced to a syrup, about 3 minutes; discard the star anise. Pour the syrup over the figs.
• Meanwhile, roll out 1 dough disk on floured parchment to make a 13-inch circle; start with pressure in the center and ease up just before reaching the edges. Drape the dough over the rolling pin; center over a 9-inch glass pie plate, and unroll. Gently push into the plate. Trim to leave a 1/4-inch overhang; refrigerate. Roll out the second disk. Cut out a vent with a cookie cutter, and refrigerate the cutout.
• Add the pears, nuts, lemon juice, sugar, salt, and cornstarch to the figs; stir until well combined. Spoon into the pie plate (pile high in the center). Dot with the butter; lightly brush the rim of the dough with water. Drape the second disk over the pin; center over the filling. Gently press around the filling to fit; trim to leave a 1/2-inch overhang. Fold the edge of the top crust under the bottom one; crimp to seal. Brush water on the bottom of the cutout; press onto the top crust. Beat the yolk with the cream; brush over the crust. Sprinkle with sugar; freeze until very firm, about 30 minutes.
• Bake on a baking sheet until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake, rotating halfway through, until bubbling, and the bottom crust is deep golden brown, about 1 hour. (If the edges brown too quickly, cover with a foil ring.) Let cool on a wire rack.

PEAR, FIG, AND WALNUT PIE

Steps:

• Bring wine, figs, and star anise to a boil in a small saucepan. Reduce heat, and simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
• Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit into a 9-inch glass pie plate. Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes. Roll out second disk to a 13-inch round. Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.
• Peel and core pears; slice into 1/4-inch-thick wedges. Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined. Spoon into pie plate, piling high in center. Dot with butter; lightly brush edge of dough with water. Drape second disk of dough over pin; center over filling. Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat egg yolk with cream; brush all over dough. Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes. Meanwhile, preheat oven to 400°F, with rack in lower third.
• Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake until juices are bubbling and crust is deep golden brown, about 1 hour. If edges brown too quickly, cover with a foil ring (see page 324). Let pie cool completely on a wire rack.

FIG AND PEAR CRUMBLE

Steps:

• Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
• Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
• Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
• Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
• Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.

PEAR-AND-FIG TART

Steps:

• Arrange the figs in a circle around the edge of the tart shell. Quarter, core and peel the pears, being careful not to break them. Cut the pear quarters across into 1/3-inch-thick slices. Arrange the slices, overlapping them slightly, inside the circle of figs. Sprinkle with the sugar. Bake until the fruit is cooked, about 35 minutes.
• Place the honey in a small saucepan over low heat until warm. Stir in kirsch if using and brush honey mixture over the fruit. Serve warm or at room temperature.

WALNUT PEAR PIE

Steps:

• Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour. Chill for 30 minutes or until firm.
• Roll out two-thirds of the dough and line the pan with it. Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan. Cover the center with slices of the remaining pears. Roll out the remaining dough to around the same diameter as the top of the pan. Using a cutter, cut a circle out of the center of the round leaving a ring.
• Brush the edge of the bottom pastry layer lightly with water. Lay the ring on the pears and press the edges firmly onto the bottom layer of dough. Brush the ring with water and sprinkle with the sugar. Chill for 10 to 15 minutes, so the pastry is firm. Meanwhile set the oven to 350 degrees.
• Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender. Unmold the pie and serve warm. Just before serving, pour the whipped cream into the center.