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Name: Brandied Pear, Prune And Fig Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 ts Salt; 1 tb Sugar; 6 tb Ice water; (about); 1 c Chilled unsalted butter; cut; 2 1/4 c All purpose flour; ; pieces; ; pieces (2 sticks); 6 oz Chilled cream cheese; cut

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INGREDIENTS

3/4 ts Salt
1 tb Sugar
6 tb Ice water; (about)
1 c Chilled unsalted butter; cut
2 1/4 c All purpose flour
; pieces
; pieces (2 sticks)
6 oz Chilled cream cheese; cut

Servings

INSTRUCTIONS

MMMMM--------------------------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. Bon Appetit November 1994

NOTES

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Brandied Pear, Prune And Fig Pie

3/4 ts Salt
1 tb Sugar
6 tb Ice water; (about)
1 c Chilled unsalted butter; cut
2 1/4 c All purpose flour
 ; pieces
 ; pieces (2 sticks)
6 oz Chilled cream cheese; cut

MMMMM--------------------------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.    Bon Appetit November 1994

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Nutrition

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Serving Size: 1 Serving (492g)
Recipe Makes: 1 servings

Calories: 2192
Calories from Fat: 51 (2%)

Amt Per Serving		% DV

	Total Fat 5.6g	8 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 13.2mg		0 %
Potassium 655.7mg		17 %
Total Carbohydrate 467.1g		137 %
	Dietary Fiber 16.3g	65 %
	Sugars, other 450.8g
Protein 58.3g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2192

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