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Pear Fig Pie
3/10/12
We celebrated Karly's birthday yesterday but she declined to have a birthday pie and opted for cake instead. This recipe sounded like an interesting combination,we made a slight variation but I think it turned out well. Kerry had a laughing fit as she watched me juice the tiny tangerines on the orange juicer - it was funny and time consuming.
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| Embedded pecans |
Crust: Double buttermilk crust
Filling:
3 large pears
1 cup diced dried figs
1/4 cup sugar
1/2 cup fresh tangerine juice
1 teaspoon tangerine zest
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| Filling |
2 Tablespoons honey
1 Tablespoon lemon juice
3/4 cup pecans
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| Finished Pie |
Combine one third of the peeled and sliced pears, figs, sugar, tangerine juice, tangerine zest in a sauce pan and bring to a boil. Simmer until the fruit has absorbed most of the liquid. Add remaining pears, honey, lemon juice, 1/2 cup pecans. Roll out bottom crust, line pie plate, add filling. Roll out top crust, sprinkle remaining pecans on crust, gently roll into crust, embedding them deeply. Cover pie with top crust. Brush with cream and sprinkle a little sugar. Bake for 15 minutes at 425 F, rotate pie 180 degrees, reduce heat to 375 and bake for another 35 - 40 minutes until filling is bubbling thickly.
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