Pear and Fig Pie with Hazelnut Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Top this with dollops of chilled whipped cream or scoops of vanilla ice cream. Ingredients:
1/2 cup hazelnuts (about 2 ounces), toasted, husked, cooled |
4 1/2 teaspoons sugar |
1/2 teaspoon salt |
2 1/2 cups unbleached all purpose flour |
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces |
6 tablespoons (about) ice water |
1 cup dried figs (about 7 ounces), stemmed, quartered |
1/2 cup sugar |
2 tablespoons unbleached all purpose flour |
1 tablespoon fresh lemon juice |
1 teaspoon grated lemon peel |
2 1/4 pounds pears, peeled, quartered, cored, thinly sliced |
Directions:
1. Make crust: Finely grind nuts, sugar and salt in processor. Blend in flour. Add butter and cut in using on/off turns until butter is in rice-size pieces. Blend in 4 tablespoons ice water, adding more water by tablespoonfuls until dough comes together in moist clumps. Gather dough into ball. Divide in half; flatten into disks. Wrap each in plastic; refrigerate until cold, about 45 minutes. (Can be made 1 day ahead. Let soften slightly at room temperature before rolling out.)
2. Make filling: Preheat oven to 400°F. Combine first 5 ingredients in large bowl. Add pears and toss to blend.
3. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish; fill with pear mixture. Roll out second dough disk on lightly floured surface to 12-inch round; place atop filling. Trim overhang of top and bottom crusts to 1/4 inch; press together and fold under. Crimp edge decoratively. Cut several slits in top crust to allow steam to escape.
4. Bake pie 20 minutes. Reduce oven temperature to 350°F. Bake pie until juices bubble thickly through vents and crust is golden, about 50 minutes longer. Cool pie on rack 45 minutes. Serve warm or at room temperature.
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