This pear-and-fig version of a deep-dish pandowdy trades the traditional spiced-apple filling but keeps the patchwork crust.

Martha Stewart Living, November 2010


Recipe Summary

25 mins
3 hrs
Makes one 8-by-11-inch pie


For the Crust
For the Filling


Instructions Checklist
  • Make the crust: Pulse flour, hazelnuts, granulated sugar, and 1 teaspoon salt in a food processor until just combined. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add 1/4 cup water and process until mixture just begins to hold together. If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

  • Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)

  • Preheat oven to 375 degrees. Roll out dough to a 1/8-inch-thick rectangle on a lightly floured surface. Transfer to a piece of parchment. Cut dough into 2-by-3-inch pieces. Freeze until firm, about 30 minutes.

  • Meanwhile, make the filling: Combine pears, granulated sugar, figs, lemon juice, flour, cinnamon, and nutmeg in a large bowl. Transfer filling to an 8-by-11-inch baking dish.

  • Arrange dough pieces in a patchwork design, overlapping slightly and leaving holes in between as steam vents. Brush with egg wash, and sprinkle with sanding sugar. Bake until top is golden brown and filling is bubbling in the center, about 55 minutes. Let cool for 15 minutes before serving.

Cook's Notes

Make Ahead: Dough can be frozen for up to 1 month. Thaw before using

Cook's Notes

Serving Idea: Pair this dessert with pungent blue cheese.


Reviews (1)

Rating: Unrated
This recipe makes me hungry. I want to try this one and hoping that I can do it perfectly. This will surely make my husband surprise knowing that he know that I don't have any idea in cooking. Thank you for this recipe.