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Ingredientes
- 2 1/4 c. All purpose flour
- 1 Tbsp. Sugar
- 3/4 tsp Salt
- 1 c. Chilled unsalted butter, cut into small pcs (2 sticks)
- 6 ounce Chilled cream cheese, cut into small pcs
- 6 Tbsp. Ice water, (about)
- 1/2 c. Packed dark brown sugar
- 1/4 c. Cornstarch
- 2 tsp Grnd cinnamon
- 1 pch salt
- 3 3/4 lb Barlett pears, peeled, halved, cored, cut into 1/3-inch-thick slices, up to 4
- 1/2 c. Diced pitted prunes, (about 3 ounces)
- 1/2 c. Diced stemmed Calimyrna figs
- 1/4 c. Brandy
- 1 x Egg beaten to blend with 1 Tbsp., (glaze) brandy
Direcciones
- For Crust: Blend flour, sugar and salt in processor. Using on/off turns, cut in butter and cream cheese till coarse meal forms. With machine running, pour just sufficient water down feed tube to create moist clumps. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and refrigerateat least 1 hour. (Can be made 2 days ahead.)
- For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl.
- Fold in pears, prunes and figs. Sprinkle brandy over and mix well. Let stand 15 min to allow juices to create.
- Position rack in lowest third of oven and preheat to 400 F. Roll out 1 dough disk on lightly floured surface to 14-inch-diameter round.
- Transfer to 10-inch-diameter glass pie dish; gently press dough into place. Spoon filling into crust, mounding slightly in center. Roll out second dough disk on lightly floured surface to 14-inch-diameter round. Drape dough over filling. Trim dough overhang to 1/2 inch.
- Press edges together to seal and fold under. Crimp edge decoratively.
- Brush top of crust (but not edge) with glaze. Cut several small slits in crust to allow steam to escape.
- Bake pie till crust is golden and pears are tender when pierced through steam vents, about 50 min. Cold slightly and serve.
- Serves 10.
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