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.
Let's cook with our 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.
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