Open-Face Pear-Fig Pie

Recipe for Topless Pear Fig Pie
Becky Luigart-Stayner



5 cups peeled, cored, and sliced ripe pears
1 cup quartered fresh figs or 3/4 cup dried figs, cut into chunks
1/2 cup sugar, plus extra for sprinkling
1 tablespoon plus 1 teaspoon cornstarch
1/2 teaspoon ground ginger
pinch of salt
1 tablespoon lemon juice
1 teaspoon freshly grated orange or lemon zest
milk, for glaze


For Crust: Start with a pie pastry. Preheat the oven to 400°F. Roll the dough into a 13-inch circle and line a 9-½-inch deep-dish pie plate with it. Let the edge of the pastry drape over the edge of the pan.

For Filling:

Combine the pears and figs in a large bowl. Mix ½ cup of sugar, cornstarch, ginger, and salt in a separate bowl. Add the sugar mixture to the fruit with the lemon juice and zest and stir well.

Scrape the filling into the pie shell and smooth with a spoon. Carefully fold the edges of the pastry over the filling, creating thick pleats. Lightly brush the exposed pastry with milk. Sprinkle the pastry and fruit filling with sugar.

Bake on the center oven rack for 30 minutes. Reduce the heat to 375°F and bake for 30 to 35 minutes more, until the juices at the center of the pie bubble thickly. Transfer the pie to a rack and cool to lukewarm before serving.


8 to 10 servings

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