Pear-Fig-Walnut Pie

Directions

1. 1
   Preheat the oven to 400F, with a rack in the lower third.
2. 2
   Bring the wine, figs, and star anise to a boil in a small saucepan over high heat.
3. 3
   Reduce heat to medium-low; simmer until the figs are softened, 10 to 12 minutes.
4. 4
   Use a slotted spoon to transfer the figs to a large bowl.
5. 5
   Cook the mixture in the pan over medium-high heat until reduced to a syrup, about 3 minutes; discard the star anise.
6. 6
   Pour the syrup over the figs.
7. 7
   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.
8. 8
   Drape the dough over the rolling pin; center over a 9-inch glass pie plate, and unroll.
9. 9
   Gently push into the plate.
10. 10
    Trim to leave a 1/4-inch overhang; refrigerate.
11. 11
    Roll out the second disk.
12. 12
    Cut out a vent with a cookie cutter, and refrigerate the cutout.
13. 13
    Add the pears, nuts, lemon juice, sugar, salt, and cornstarch to the figs; stir until well combined.
14. 14
    Spoon into the pie plate (pile high in the center).
15. 15
    Dot with the butter; lightly brush the rim of the dough with water.
16. 16
    Drape the second disk over the pin; center over the filling.
17. 17
    Gently press around the filling to fit; trim to leave a 1/2-inch overhang.
18. 18
    Fold the edge of the top crust under the bottom one; crimp to seal.
19. 19
    Brush water on the bottom of the cutout; press onto the top crust.
20. 20
    Beat the yolk with the cream; brush over the crust.
21. 21
    Sprinkle with sugar; freeze until very firm, about 30 minutes.
22. 22
    Bake on a baking sheet until just golden, 20 to 25 minutes.
23. 23
    Reduce heat to 375F.
24. 24
    Bake, rotating halfway through, until bubbling, and the bottom crust is deep golden brown, about 1 hour.
25. 25
    (If the edges brown too quickly, cover with a foil ring.)
26. 26
    Let cool on a wire rack.