Couple of changes...I have a white fig tree so I used those instead of dried figs and I didn't have any vanilla bean so I used just under 2 teaspoons of vanilla extract. Delicious!!! The only thing I think would improve it is more figs than was called for. Definitely a keeper!!!
Pear and Dried Fig Pie
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Amount per serving
- Calories: 438
- Fat: 15g
- Saturated fat: 6g
- Protein: 2g
- Carbohydrate: 80g
- Fiber: 7g
- Cholesterol: 10mg
- 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
- 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 400°F. 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.
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