Gingery Pear Fig Pie
19 ingredients
1 steps
Ingredients
- For pie crust:
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 6 Tbs butter
- 4 Tbs Crisco
- 1/3 cup cold water
- For pie filling:
- 5 cups Bartlett pears, peeled and sliced (about 4 medium pears)
- 1 cup dried Calimyrna figs
- 1/2 cup sugar
- 2 tsp. corn starch
- 1/8 tsp salt
- 2 Tbs. fresh ginger root, peeled and chopped(2 or 3 small roots)
- Juice of 1/2 lemon
- 2 Tbs butter
- To glaze piecrust:
- 1 egg white
- 1 Tbs water
- 1 tsp sugar
Directions
-
1{"0":"For pie crust:","1":"1. Sift flour and salt together.","2":"2. Add the butter and Crisco, cut into small pieces.","3":"3. Work the fats into the flour with fingers until mixture is the consistency of corn meal.","4":"4. Add the water. If the mixture is too dry, add more cold water a Tbs at a time until mixture is thoroughly mixed.","5":"5. Turn out onto a floured workspace and knead briefly until just smooth.","6":"6. Divide into 2 pieces, wrap each in plastic wrap and chill for at least 20 minutes.","8":"For pie:","9":"1. Trim any stems from the figs, slice in half lengthwise and put in a small bowl.","10":"2. Cover sliced figs with water and soak while slicing the pears.","11":"3. Put pears and figs in a medium bowl.","12":"4. Combine sugar, cornstarch and salt and sprinkle over fruit. Toss well.","13":"5. Peel and chop ginger and add to fruit. Add lemon juice and stir well.","14":"6. Set fruit aside while rolling out 1 piece of pie crust to fit a 9 inch glass pie pan. Roll out top crust at this time, too, and set aside","15":"7. Fill bottom crust with fruit mixture. Dot all over with butter.","16":"8. Moisten the edges of the bottom crust with water, and cover the pie with the top crust. Crimp the two crusts together to seal.","17":"9. Beat the egg white well with water and brush mixture on the top crust to glaze. Sprinkle with the sugar. Cut steam vents into the top crust.","18":"10. Bake at 350 for 45-60 minutes, until filling is bubbly and crust is golden brown."}
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