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1
For Crust: Blend flour, sugar and salt in processor.
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2
Using on/off turns, cut in butter and cream cheese until coarse meal forms.
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3
With machine running, pour just enough water down feed tube to form moist clumps.
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4
Gather dough into ball.
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5
Divide dough in half.
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6
Flatten each half into disk.
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7
Wrap in plastic and chill at least 1 hour.
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8
(Can be made 2 days ahead.)
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9
For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl.
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10
Mix in pears, prunes and figs.
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11
Sprinkle brandy over and mix well.
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12
Let stand 15 minutes to allow juices to form.
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13
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.
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14
Transfer to 10-inch-diameter glass pie dish; gently press dough into place.
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15
Spoon filling into crust, mounding slightly in center.
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16
Roll out second dough disk on lightly floured surface to 14-inch-diameter round.
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17
Drape dough over filling.
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18
Trim dough overhang to 1/2 inch.
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19
Press edges together to seal and fold under.
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20
Crimp edge decoratively.
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21
Brush top of crust (but not edge) with glaze.
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22
Cut several small slits in crust to allow steam to escape.
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23
Bake pie until crust is golden brown and pears are tender when pierced through steam vents, about 50 minutes.
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24
Cool slightly and serve.
