-CRUST-
2 1/4 c All purpose flour
1 tb Sugar
3/4 ts Salt
1 c Chilled unsalted butter; cut
-into small
; pieces (2 sticks)
6 oz Chilled cream cheese; cut
-into small
; pieces
6 tb Ice water; (about)
FILLING
1/2 c Packed dark brown sugar
1/4 c Cornstarch
2 ts Ground cinnamon
1 Pinches salt
3 3/4 lb Barlett pears; peeled,
-halved,
; cored, cut into
; 1/3-inch-thick
; slices, up to 4
1/2 c Diced pitted prunes; (about
-3 ounces)
1/2 c Diced stemmed Calimyrna figs
1/4 c Brandy
1 Egg beaten to blend with 1
-tablespoon; (glaze)
; brandy
For Crust: Blend flour, sugar and salt in processor. Using on/off
turns, cut in butter and cream cheese until coarse meal forms. With
machine running, pour just enough water down feed tube to form moist
clumps. Gather dough into ball. Divide dough in half. Flatten each
half into disk. Wrap in plastic and chill at least 1 hour. (Can be
made 2 days ahead.)
For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl.
Mix in pears, prunes and figs. Sprinkle brandy over and mix well. Let
stand 15 minutes to allow juices to form.
Position rack in lowest third of oven and preheat to 400 F. Roll out 1
dough disk on lightly floured surface to 14-inch-diameter round.
Transfer to 10-inch-diameter glass pie dish; gently press dough into
place. Spoon filling into crust, mounding slightly in center. Roll
out second dough disk on lightly floured surface to 14-inch-diameter
round. Drape dough over filling. Trim dough overhang to 1/2 inch.
Press edges together to seal and fold under. Crimp edge decoratively.
Brush top of crust (but not edge) with glaze. Cut several small slits
in crust to allow steam to escape.
Bake pie until crust is golden brown and pears are tender when pierced
through steam vents, about 50 minutes. Cool slightly and serve.
Serves 10.
Yields
1 servings