Pear and Dried Fig Pie

Prep Time: 30 minutes
Bake Time: 1 hour
Servings: 8

Ingredients

1 cup dried Calimyrna figs (5-1/2 oz), stemmed and quartered
1 cup water
1/4 cup plus 1/3 cup sugar; plus 1/2 Tbsp more, for sprinkling
1/2 of a vanilla bean
6 medium Bartlett or Bosc pears (3 lb)
1 Tbsp fresh lemon juice
2 Tbsp cornstarch
Rolled-out pastry dough for a double-crust 9" pie, chilled

Directions

1. Combine figs, water and 1/4 cup sugar in a small saucepan; split vanilla bean lengthwise, scrape out seeds, and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until figs are soft, about 15 minutes. Using a slotted spoon, transfer figs to a small bowl and set aside. Continue simmering syrup until reduced to 1/4 cup, about 10 minutes more. Let cool.
2. Peel, quarter and core pears, then thinly slice crosswise, place in a large bowl and toss gently with lemon juice. Add cornstarch, 1/3 cup of remaining sugar, and reserved figs and syrup. Mix until combined.
3. Put rack in bottom third of oven; preheat oven to 400°F. Fit 1 piece of dough into a 9" pie pan. Spoon in pear mixture. Top with second piece of dough. Trim and crimp edge. Brush top lightly with water and sprinkle with remaining 1/2 Tbsp sugar. Cut several vents in crust. Bake for about 1 hour, until crust is golden (filling should be boiling). Let cool completely before serving.