Best 2 Pear Fig Walnut Pie Recipes
Are you seeking an extraordinary culinary experience that tantalizes your taste buds and leaves you yearning for more? Look no further than the remarkable "Pear Fig Walnut Pie"! This delectable creation seamlessly blends the natural sweetness of pears, the earthy richness of figs, and the nutty crunch of walnuts, resulting in a symphony of flavors that will transport you to a realm of pure indulgence. With its flaky, golden-brown crust and a luscious filling bursting with seasonal goodness, this pie is a true masterpiece that will undoubtedly become the star of your dessert table.
Check out the recipes below so you can choose the best recipe for yourself!
PEAR-FIG-WALNUT PIE
The finished pie is golden brown and especially crisp, thanks to a sprinkling of sugar. Filled with pears, figs, and nuts, it's traditional yet surprising.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Make one 9-inch pie
Number Of Ingredients 14
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.
Tips:
- Use a combination of ripe pears and figs for the best flavor.
- If you don't have allspice, you can substitute a mixture of cinnamon and nutmeg.
- To make the crust, you can use either a food processor or a pastry blender.
- If you don't have time to make the crust from scratch, you can use a pre-made pie crust.
- Be sure to chill the dough before rolling it out.
- To prevent the bottom crust from getting soggy, pre-bake it for 10 minutes before adding the filling.
- Brush the edges of the crust with egg wash before baking to help it brown.
- Let the pie cool completely before serving.
Conclusion:
This pear fig walnut pie is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet pears, figs, and walnuts is simply irresistible. The crust is flaky and buttery, and the filling is perfectly balanced. This pie is sure to be a hit with your family and friends.
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