Pear and Dried Fig Pie

Pear and Dried Fig Pie
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  • ½ of a vanilla bean
  • 1 cup dried Calimyrna figs (5 1/2 oz.), stemmed and quartered
  • Rolled-out pastry dough for a double-crust 9-inch pie, chilled
  • 2 tablespoons cornstarch
  • 6 medium Bartlett or Bosc pears (3 lb.)
  • ¼ cup plus 1/3 cup sugar; plus 1/2 Tbsp. more, for sprinkling
  • 1 cup water
  • + 1 more ingredients
    • 1 tablespoon fresh lemon juice

Combine figs, water and 1/4 cup sugar in a small saucepan; split vanilla bean lengthwise, scrape out seeds and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until figs are soft, about 15 minutes. Using a slotted spoon, transfer figs to a small bow...

View full recipe at My Recipes


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