Best 2 Pear Fig Walnut Pie Recipes
Indulge in a delightful culinary journey with our Pear, Fig, and Walnut Pie – a harmonious blend of sweet and nutty flavors that will tantalize your taste buds. This exceptional pie showcases a flaky, golden crust that encapsulates tender pears, luscious figs, and crunchy walnuts, all enveloped in a sweet and tangy filling. As you delve into each slice, the burst of flavors and textures will leave you craving more. Whether you're a seasoned baker or just starting out, our detailed recipe guide will walk you through every step of the process, ensuring a perfect pie every time. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Pear, Fig, and Walnut Pie. Not only will you find the classic version of this pie, but we've also included a gluten-free variation for those with dietary restrictions. Additionally, discover our Pear and Cranberry Pie, a delightful twist on the classic, featuring a vibrant filling of pears and cranberries. And for a unique and indulgent treat, try our Pear Pie with Salted Caramel Sauce, where the sweet and salty notes come together in perfect harmony.
Here are our top 2 tried and tested recipes!
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 ripe and fresh pears and figs. This will ensure that your pie has the best flavor and texture.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- To prevent the pie crust from becoming too brown, cover it with aluminum foil during the last 15 minutes of baking.
- Let the pie cool for at least 30 minutes before serving. This will allow the flavors to meld and the pie to set.
Conclusion:
This pear, fig, and walnut pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pears, juicy figs, and crunchy walnuts is sure to please everyone. This pie is also a great way to use up any leftover fruit that you may have.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
