Pear and Fig Pie with Hazelnut Crust Recipe

Name: Pear and Fig Pie with Hazelnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hazelnuts (about 2 ounces), toasted, husked, cooled; 4 1/2 teaspoons sugar; 1/2 teaspoon salt; 2 1/2 cups unbleached all purpose flour; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces; 6 tablespoons (about) ice water; 1 cup dried figs (about 7 ounces), stemmed, quartered; 1/2 cup sugar; 2 tablespoons unbleached all purpose flour; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon peel; 2 1/4 pounds pears, peeled, quartered, cored, thinly sliced

Servings: persons

1/2 cup hazelnuts (about 2 ounces), toasted, husked, cooled
4 1/2 teaspoons sugar
1/2 teaspoon salt
2 1/2 cups unbleached all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
6 tablespoons (about) ice water
1 cup dried figs (about 7 ounces), stemmed, quartered
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 1/4 pounds pears, peeled, quartered, cored, thinly sliced

1
Finely grind nuts, sugar and salt in processor.
2
Blend in flour.
3
Add butter and cut in using on/off turns until butter is in rice-size pieces.
4
Blend in 4 tablespoons ice water, adding more water by tablespoonfuls until dough comes together in moist clumps.
5
Gather dough into ball.
6
Divide in half; flatten into disks.
7
Wrap each in plastic; refrigerate until cold, about 45 minutes.
8
(Can be made 1 day ahead.
9
Let soften slightly at room temperature before rolling out.)
10
Preheat oven to 400F.
11
Combine first 5 ingredients in large bowl.
12
Add pears and toss to blend.
13
Roll out 1 dough disk on lightly floured surface to 12-inch round.
14
Transfer to 9-inch-diameter glass pie dish; fill with pear mixture.
15
Roll out second dough disk on lightly floured surface to 12-inch round; place atop filling.
16
Trim overhang of top and bottom crusts to 1/4 inch; press together and fold under.
17
Crimp edge decoratively.
18
Cut several slits in top crust to allow steam to escape.
19
Bake pie 20 minutes.
20
Reduce oven temperature to 350F.
21
Bake pie until juices bubble thickly through vents and crust is golden, about 50 minutes longer.
22
Cool pie on rack 45 minutes.
23
Serve warm or at room temperature.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup hazelnuts (about 2 ounces), toasted, husked, cooled, 4 1/2 teaspoons sugar, 1/2 teaspoon salt, 2 1/2 cups unbleached all purpose flour, and more.

Yes, Pear and Fig Pie with Hazelnut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear and Fig Pie with Hazelnut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions