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.

　　

Ingredients

makes one 9-inch pie

　　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

　　

Step 1

Bring wine, figs, and star anise to a boil in a small saucepan. Reduce heat, and simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.

　　

Step 2

Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit into a 9-inch glass pie plate. Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes. Roll out second disk to a 13-inch round. Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.

　　

Step 3

Peel and core pears; slice into 1/4-inch-thick wedges. Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined. Spoon into pie plate, piling high in center. Dot with butter; lightly brush edge of dough with water. Drape second disk of dough over pin; center over filling. Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat egg yolk with cream; brush all over dough. Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes. Meanwhile, preheat oven to 400°F, with rack in lower third.

　　

Step 4

Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake until juices are bubbling and crust is deep golden brown, about 1 hour. If edges brown too quickly, cover with a foil ring (see page 324). Let pie cool completely on a wire rack.

　　Martha Stewart's New Pies and Tarts