Pear and Fig Pie
- Prenatal pick
- Peanut free
- Nut free
Ingredients
- Buttery Pie Pastry
- 6 cups (1.5 L) chunked peeled firm ripe pear
- 2 tbsp (30 mL) lemon juice
- 1-1/2 cups (375 mL) quartered dried figs
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) vanilla extract
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) whipping cream, milk or egg wash
- 2 tsp (10 mL) coarse brown sugar or white sugar
Preparation
On lightly floured surface, roll out each disc of dough into circle scant 1/4 inch/5 mm thick; with one, line 9- or 10-inch/23 or 25 cm pie plate, trimming 3/4 inch/2 cm beyond edge.
In large bowl, stir pears with lemon juice; toss together with figs, granulated sugar, flour and vanilla. Scrape into pie shell; dot with butter.
Cut remaining circle into 1-inch/2.5 cm wide strips; weave strips over filling and trim ends. Fold edge of pie shell over ends and flute. Brush with cream and sprinkle with coarse sugar.
Bake in bottom third of 425F/220C oven for 15 minutes; reduce heat to 350F/180C and bake until pastry is golden and filling is bubbling at centre, 60 to 75 minutes (if top is sufficiently browned but filling isn't bubbling, cover loosely with foil and continue baking).
Makes 8 to 12 servings.
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