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1
Bring wine, figs, and star anise to a boil in a small saucepan.
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2
Reduce heat, and simmer until figs are softened, 10 to 12 minutes.
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3
Use a slotted spoon to transfer figs to a large bowl.
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4
Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise.
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5
Pour syrup over figs.
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6
Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round.
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7
Fit into a 9-inch glass pie plate.
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8
Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes.
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9
Roll out second disk to a 13-inch round.
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10
Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.
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11
Peel and core pears; slice into 1/4-inch-thick wedges.
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12
Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined.
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13
Spoon into pie plate, piling high in center.
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14
Dot with butter; lightly brush edge of dough with water.
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15
Drape second disk of dough over pin; center over filling.
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16
Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang.
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17
Fold edge of top crust under bottom one; crimp to seal.
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18
Brush water on bottom of cutout; press onto top crust.
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19
Beat egg yolk with cream; brush all over dough.
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20
Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes.
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21
Meanwhile, preheat oven to 400F, with rack in lower third.
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22
Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes.
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23
Reduce heat to 375F.
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24
Bake until juices are bubbling and crust is deep golden brown, about 1 hour.
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25
If edges brown too quickly, cover with a foil ring (see page 324).
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26
Let pie cool completely on a wire rack.
