Prepare to tantalize your taste buds with a decadent dessert that transforms ordinary ingredients into an extraordinary culinary experience! This Brandied Pear, Prune and Fig Pie is not just a dessert—it's a journey through rich, complex flavors that will transport you to a world of gourmet comfort. Imagine tender, caramelized fruits soaked in smooth brandy, nestled in a perfectly golden, flaky pie crust that promises to be the star of any dinner table or holiday gathering.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 3 ripe pears, sliced
- 100g prunes, chopped
- 100g dried figs, chopped
- 100ml brandy
- 50g sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 375°F (190°C), positioning the rack in the middle of the oven.
- In a medium saucepan, combine chopped prunes, dried figs, brandy, sugar, and cinnamon. Simmer over medium heat for 10-12 minutes, stirring occasionally, until the fruits are softened and the liquid has reduced by half.
- Slice the ripe pears thinly, ensuring even thickness to promote uniform cooking.
- Roll out the pie crust and gently place it into a 9-inch pie dish, crimping the edges decoratively.
- Layer the sliced pears across the bottom of the pie crust, creating an even base.
- Pour the brandied fruit mixture over the pear layer, spreading it evenly.
- If desired, create a lattice top or cover with a second pie crust, cutting small vents to allow steam to escape.
- Brush the top crust with an egg wash or melted butter for a golden, glossy finish.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let cool for 30 minutes before serving to allow the filling to set.
- Serve warm, optionally accompanied by vanilla ice cream or whipped cream.
Tips
- Choose ripe, firm pears for the best texture and flavor. Bosc or Anjou varieties work wonderfully in this recipe.
- For an extra layer of flavor, toast your chopped nuts (like almonds or walnuts) and sprinkle them between the fruit layers.
- To prevent a soggy bottom crust, consider pre-baking (blind baking) your pie crust for 10 minutes before adding the filling.
- If the pie edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Allow the pie to cool completely before slicing to ensure the filling sets properly and doesn't run.
- For a professional touch, use a sharp knife dipped in hot water to create clean, beautiful pie slices.
- This pie can be made a day ahead and gently reheated before serving, which can actually enhance the flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
