Rustic Pear, Fig, and Almond Pie

Serves 12

Prep time: 12 min
Cooking time: 50 to 60 min
Refrigeration time (for pie dough): 1hr

Pie dough:
2 1/2 cups flour
2 tbsp sugar
1/4 tsp salt
3/4 cup cold butter, cut into cubes
3/4 cup (approx) ice water

In a large bowl, whisk together the flour, the sugar, and the salt. Add the butter and, with either a dough blender or two knives, work the mixture until it has the texture of coarse breadcrumbs. Sprinkle the mixture with the water and mix with a fork until the dough starts to stick together (if needed, add up to one additional tbsp of water). Fashion the dough into a ball, and then flatten it into a disc. Wrap the dough in plastic wrap and refrigerate for one hour, or until cold. (The dough will last a day in the refrigerator, and up to one month in the freezer.)


4 Bartlett or Bosc pears, peeled, cored, and cut into 1/4″ slices
2 tbsp packed brown sugar
2 tbsp corn starch
2 tbsp lemon juice
1/4 tsp ground cinnamon
4 fresh figs, cut into quarters
1 200g package of almond paste, softened
3 tbsp sliced almonds
1 egg, beaten
2 tsp water
2 tsp crystallized sugar
3 tbsp honey (not crystallized)

In a large bowl, combine the sliced pears, the brown sugar, the corn starch, the lemon juice, and the cinnamon. Add the figs and mix delicately. Set aside.

Between two sheets of wax paper or parchment paper, roll the almond paste into a 9″ circle. On a piece of parchment paper, roll the chilled pie dough into a 16″ circle. Place the pie dough, still on the parchment paper, onto a large baking sheet. Place the almond paste circle onto it, centered, and cover with the fruit garnish mixed earlier. Fold the edges of the pie dough over onto the filling in order to create an 11″ round. Sprinkle the sliced almonds over the filling that remains exposed.

In a small bowl, combine the egg and the water. Baste the dough with this mixture, and then sprinkle with the crystallized sugar. Bake in a pre-heated 375F oven for 50 to 60 minutes or until pie is golden-brown. Allow to cool on a rack. Drizzle with honey. (The pie will keep one day at room temperature, and up to one month in the freezer.)

Nutrition information (per portion):
calories – 369
protein – 6g
fats – 18g (6g saturated)
cholesterol – 46mg
sugars – 50g
fiber – 4g
sodium – 141mg

Comments are closed.