Pecan Fig Pie With Brandied Whipped Cream Recipes

Steps:

• For filling:
• Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F.
• Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
• For cream:
• Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.

Steps:

• Preheat the oven to 450 degrees.
• For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes.
• For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powder sugar, whipped cream, and fresh mint.
• For the crust: In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
• For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
• For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.

Steps:

• For Crust: Blend flour, sugar and salt in processor. Using on/off turns, cut in butter and cream cheese until coarse meal forms. With machine running, pour just enough water down feed tube to form moist clumps. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 1 hour. (Can be made 2 days ahead.)
• For Filling: Mix sugar, cornstarch, cinnamon and salt in large bowl. Mix in pears, prunes and figs. Sprinkle brandy over and mix well. Let stand 15 minutes to allow juices to form.
• 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 until crust is golden brown and pears are tender when pierced through steam vents, about 50 minutes. Cool slightly and serve.

Steps:

• For filling:.
• Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
• Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F
• Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
• For cream:.
• Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.