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1
Preheat the oven to 400F, with a rack in the lower third.
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2
Bring the wine, figs, and star anise to a boil in a small saucepan over high heat.
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3
Reduce heat to medium-low; simmer until the figs are softened, 10 to 12 minutes.
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4
Use a slotted spoon to transfer the figs to a large bowl.
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5
Cook the mixture in the pan over medium-high heat until reduced to a syrup, about 3 minutes; discard the star anise.
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6
Pour the syrup over the figs.
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7
Meanwhile, roll out 1 dough disk on floured parchment to make a 13-inch circle; start with pressure in the center and ease up just before reaching the edges.
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8
Drape the dough over the rolling pin; center over a 9-inch glass pie plate, and unroll.
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9
Gently push into the plate.
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10
Trim to leave a 1/4-inch overhang; refrigerate.
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11
Roll out the second disk.
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12
Cut out a vent with a cookie cutter, and refrigerate the cutout.
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13
Add the pears, nuts, lemon juice, sugar, salt, and cornstarch to the figs; stir until well combined.
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14
Spoon into the pie plate (pile high in the center).
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15
Dot with the butter; lightly brush the rim of the dough with water.
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16
Drape the second disk over the pin; center over the filling.
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17
Gently press around the filling to fit; trim to leave a 1/2-inch overhang.
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18
Fold the edge of the top crust under the bottom one; crimp to seal.
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19
Brush water on the bottom of the cutout; press onto the top crust.
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20
Beat the yolk with the cream; brush over the crust.
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21
Sprinkle with sugar; freeze until very firm, about 30 minutes.
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22
Bake on a baking sheet until just golden, 20 to 25 minutes.
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23
Reduce heat to 375F.
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24
Bake, rotating halfway through, until bubbling, and the bottom crust is deep golden brown, about 1 hour.
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25
(If the edges brown too quickly, cover with a foil ring.)
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26
Let cool on a wire rack.
