Pear, Fig, and Walnut Pie

Directions

1. 1
   Bring wine, figs, and star anise to a boil in a small saucepan.
2. 2
   Reduce heat, and simmer until figs are softened, 10 to 12 minutes.
3. 3
   Use a slotted spoon to transfer figs to a large bowl.
4. 4
   Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise.
5. 5
   Pour syrup over figs.
6. 6
   Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round.
7. 7
   Fit into a 9-inch glass pie plate.
8. 8
   Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes.
9. 9
   Roll out second disk to a 13-inch round.
10. 10
    Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.
11. 11
    Peel and core pears; slice into 1/4-inch-thick wedges.
12. 12
    Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined.
13. 13
    Spoon into pie plate, piling high in center.
14. 14
    Dot with butter; lightly brush edge of dough with water.
15. 15
    Drape second disk of dough over pin; center over filling.
16. 16
    Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang.
17. 17
    Fold edge of top crust under bottom one; crimp to seal.
18. 18
    Brush water on bottom of cutout; press onto top crust.
19. 19
    Beat egg yolk with cream; brush all over dough.
20. 20
    Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes.
21. 21
    Meanwhile, preheat oven to 400F, with rack in lower third.
22. 22
    Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes.
23. 23
    Reduce heat to 375F.
24. 24
    Bake until juices are bubbling and crust is deep golden brown, about 1 hour.
25. 25
    If edges brown too quickly, cover with a foil ring (see page 324).
26. 26
    Let pie cool completely on a wire rack.