Fig, pear and raspberry pie

Method

Fig, pear and raspberry pie

1) Prepare your favorite double pie crust recipe. Roll out the bottom crust and fit into a buttered 22 cm pan. Trim the edges and then chill. Meanwhile, roll out the top crust, and then slice into even 2 to 3 3/4 cm wide strips. Chill on a baking paper lined baking sheet while preparing the filling.

2) Preheat the oven to 190 degrees C.

3) 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.

4) 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 160 to 180 degrees C and continue baking until the fruit is bubbling, 25 to 35 minutes.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.