Gingery Pear Fig Pie Recipes

PEAR GINGER CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.
• For the filling: Combine the pears slices, lemon juice, and ginger in a large bowl. Add the sugar and flour and toss to blend.
• Spray an 8 by 8-inch baking dish with cooking spray. Transfer the pear mixture to the dish. Sprinkle the topping over the pears. Bake crumble until the pears are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of ice cream, if desired.

SPICED PEAR & APPLE PIE

Steps:

• Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
• Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
• Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
• Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

RUSTIC PEAR TART

Steps:

• On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.

PEAR AND FIG TART

Steps:

• Line an ovenproof tart dish with baking paper.
• On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces. Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
• Make a mound out of this mixture and make a well in the centre. Add the eggs and lemon zest (careful not to grate the bitter pith in too!)
• Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
• Wrap the pastry dough in clingfilm and refrigerate it for at least 30 minutes (ideally 2 hours, especially in warm weather).
• Peel, core and halve the pears. Halve the figs.
• In 50 g of butter and 100 g of sugar, caramelise the fruit, covering the pan for the first 10 minutes so that the fruit releases its liquid. Then continue to cook without the lid for a further minutes, until the fruit is covered with a thick syrup.
• Arrange the syrupy fruit in the tart dish in a circular pattern, remembering to put the side that will be visible face down.
• Roll out the pastry dough carefully and place over the fruit, pressing the edges of the dough into the sides of the dish. You should try and achieve a 1 cm (half-inch) thickness. If you have pastry left over, use to make delicious cookies!
• Cook in an oven preheated to 180°C/350°F for 35 minutes, or until the pastry is golden brown.
• Turn upside down carefully onto a plate.
• Serve with whipped cream or custard (see the tiramisù recipe), or even whipped cream folded into custard...

PEAR AND FIG PIE WITH HAZELNUT CRUST

Steps:

• 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.)
• Preheat oven to 400°F. Combine first 5 ingredients in large bowl. Add pears and toss to blend.
• 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.
• 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.

FIG PIE

Steps:

• Preheat oven to 425˚F. Fit piecrust into a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Spread figs in an even layer in piecrust. Combine eggs, sugar, flour, butter, lemon juice, and ginger in a medium bowl, and stir vigorously until well blended. Pour over figs in piecrust.
• Bake on bottom rack of preheated oven for 10 minutes. Reduce temperature to 350°F; bake until center is set, about 40 minutes more. Cool completely on a wire rack, about 2 hours. Serve with whipped cream.

GINGERY PEAR FIG PIE

Steps:

• For pie crust: 1. Sift flour and salt together. 2. Add the butter and Crisco, cut into small pieces. 3. Work the fats into the flour with fingers until mixture is the consistency of corn meal. 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. Turn out onto a floured workspace and knead briefly until just smooth. 6. Divide into 2 pieces, wrap each in plastic wrap and chill for at least 20 minutes. For pie: 1. Trim any stems from the figs, slice in half lengthwise and put in a small bowl. 2. Cover sliced figs with water and soak while slicing the pears. 3. Put pears and figs in a medium bowl. 4. Combine sugar, cornstarch and salt and sprinkle over fruit. Toss well. 5. Peel and chop ginger and add to fruit. Add lemon juice and stir well. 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 7. Fill bottom crust with fruit mixture. Dot all over with butter. 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. 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. 10. Bake at 350 for 45-60 minutes, until filling is bubbly and crust is golden brown.

PEAR-FIG SALAD

Steps:

• Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.