See more

Pear and Dried Fig Pie

All You NOVEMBER 2005

  • Yield: 8 Servings
  • Cost Per Serving:$1.47


  • 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.

Nutritional Information

Amount per serving
  • Calories: 438
  • Fat: 15g
  • Saturated fat: 6g
  • Protein: 2g
  • Carbohydrate: 80g
  • Fiber: 7g
  • Cholesterol: 10mg

Go to Full Version of

Pear and Dried Fig Pie Recipe