Pear, Fig, and Walnut Pie

Name: Pear, Fig, and Walnut Pie
Yield: makes one 9-inch pie
Ingredients: 3/4 cup Madeira wine; 5 ounces soft, dried Black Mission figs (scant 2/3 cup), stemmed and quartered; 3 whole star anise; All-purpose flour, for dusting; Pâte Brisée (page 322); 3 pounds ripe, firm Anjou pears; 3/4 cup walnuts, broken into small pieces, toasted and cooled (see page 343); Fresh juice of 1 lemon; 1/2 cup granulated sugar; 1/4 teaspoon salt; 3 tablespoons cornstarch; 2 tablespoons unsalted butter, cut into small pieces; 1 large egg yolk, for egg wash; 1 tablespoon heavy cream, for egg wash; Fine sanding sugar, for sprinkling

January 24, 2012

This is no ordinary double-crust fruit pie. Fresh pears, dried figs, and toasted walnuts combine to create a wonderful contrast of tastes and textures. Before tossing them with the other ingredients, the figs are simmered in Madeira wine until softened; star anise adds an unexpected flavor note. Use kitchen shears to stem and quarter the figs.

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