-
1
Assemble the Pies In a food processor, combine the flour, sugar and salt.
-
2
Add the diced butter and pulse in 1-second bursts until the mixture resembles coarse meal.
-
3
Combine the ice water and apple cider vinegar and drizzle it on top.
-
4
Pulse in 1-second bursts until the dough just comes together.
-
5
Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks.
-
6
Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
-
7
Assemble the Pies On a floured work surface, roll out 1 disk of the dough to a 12-inch square.
-
8
Cut the square into quarters and ease each piece of dough into a wide-mouth 1/2-pint jar.
-
9
Repeat with the remaining dough.
-
10
Refrigerate until chilled, about 15 minutes.
-
11
Assemble the Pies Preheat the oven to 350.
-
12
Set the jars on a sturdy baking sheet and line each crust with foil, pressing it to the edges.
-
13
Fill with pie weights or dried beans and bake for 20 minutes.
-
14
Remove the foil and weights.
-
15
Press out any bubbles and bake the crusts for about 30 minutes longer, until golden brown and cooked through.
-
16
Let cool.
-
17
Assemble the Pies In a large saucepan, combine the quartered figs, diced pears, apple cider, eau-de-vie, honey, lemon zest, lemon juice, cinnamon, cloves, allspice and salt and bring to a boil.
-
18
Simmer over moderately low heat until the figs are plumped and the pears are tender, about 20 minutes.
-
19
Strain the poaching liquid into a heatproof bowl.
-
20
Discard the lemon zest.
-
21
Set the fruit aside.
-
22
Return the liquid to the saucepan and boil until it is reduced to a thick syrup, about 12 minutes.
-
23
Assemble the Pies Spread the walnuts in a pie plate and toast for about 7 minutes, until fragrant.
-
24
Let cool, then coarsely chop the nuts.
-
25
Assemble the Pies In a bowl, whisk the mascarpone with the creme fraiche, honey, maple syrup, lemon juice, vanilla and salt.
-
26
Assemble the Pies Drizzle half of the pear-fig syrup into the pie crusts.
-
27
Top with half of the mascarpone cream followed by all of the fruit and the remaining cream.
-
28
Garnish with the pear slices, walnuts and the remaining syrup and serve.
