Gingery Pear Fig Pie

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   For pie crust:

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   1. Sift flour and salt together.

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   2. Add the butter and Crisco, cut into small pieces.

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   3. Work the fats into the flour with fingers until mixture is the consistency of corn meal.

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   4. Add the water. If the mixture is too dry, add more cold water a Tbs at a time until mixture is thoroughly mixed.

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   5. Turn out onto a floured workspace and knead briefly until just smooth.

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   6. Divide into 2 pieces, wrap each in plastic wrap and chill for at least 20 minutes.

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   For pie:

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   1. Trim any stems from the figs, slice in half lengthwise and put in a small bowl.

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    2. Cover sliced figs with water and soak while slicing the pears.

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    3. Put pears and figs in a medium bowl.

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    4. Combine sugar, cornstarch and salt and sprinkle over fruit. Toss well.

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    5. Peel and chop ginger and add to fruit. Add lemon juice and stir well.

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    6. Set fruit aside while rolling out 1 piece of pie crust to fit a 9 inch glass pie pan. Roll out top crust at this time, too, and set aside

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    7. Fill bottom crust with fruit mixture. Dot all over with butter.

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    8. Moisten the edges of the bottom crust with water, and cover the pie with the top crust. Crimp the two crusts together to seal.

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    9. Beat the egg white well with water and brush mixture on the top crust to glaze. Sprinkle with the sugar. Cut steam vents into the top crust.

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    10. Bake at 350 for 45-60 minutes, until filling is bubbly and crust is golden brown.

* Per serving · 4 servings · Values may vary.