Fig, Pear, Raspberry Pie
- 1 recipe your favorite all-butter basic double pie crust
- 2 tablespoons butter, small cubes, plus more for greasing pan
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 pounds pears, washed, cored and sliced into 1/4-inch wedges
- 1/4 cup cornstarch
- 1 pound Adriatic figs, washed, ends trimmed, quartered
- 8 ounces raspberries
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cream, for brushing the top
- 1 teaspoon kosher salt, for sprinkling
- Raw sugar, for sprinkling
Prepare your favorite double pie crust recipe. Roll out the bottom crust and fit into a buttered 9-inch pan. Trim the edges and then chill. Meanwhile, roll out the top crust, and then slice into even 1 to 1 1/2-inch-wide strips. Chill on a parchment-lined baking sheet while preparing the filling.
Preheat the oven to 375 degrees F.
Combine the granulated sugar, cinnamon and nutmeg in a small bowl, and then mix with the pears in a large bowl until thoroughly coated. Add in the cornstarch and mix until no lumps remain. Then gently stir in the figs until evenly distributed. Finally, mix in the raspberries, being careful not to crush the berries as you incorporate them.
Pour the fruit into the bottom pie crust and dot the top with the butter. Weave the lattice strips over the top, and then roll in the edges and flute the crust. Brush the crust with the cream and lightly sprinkle with raw sugar and sea salt. Bake on a baking sheet for 20 minutes, and then reduce the temperature to 350 degrees F and continue baking until the fruit is bubbling, 25 to 35 minutes.