Author Notes
I love making pies but lack the space to roll out pie crust. Trust me, rolling pie crust on a coffee table is not fun. Rolling my cart around the produce section I came upon a selection of pears sitting next to a display of fresh figs and this recipe started to take shape. I used an oat and almond crust that was blitzed in the food processor. I also used a date puree that I use with increasing frequency in my baked goods so I can decrease the amount of processed sugar I use. It adds a rounded sweetness to the flavor of this pie and also helps thicken the filling. It also couldn't be easier to make. I take one package of dried dates that have been pitted for me and place them in a bowl. I pour boiling water over them just to cover them and let them sit for about 15 minutes. Dump it all in the blender and make a puree. Keep it in your fridge and spread over toast and sprinkle with cinnamon. I also like combining it with a frozen banana and making a smoothie out of it with either regular milk, almond milk, or coconut water. The topping for this pie uses oats, butter, the date puree, some sugar, and an egg. —testkitchenette
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Ingredients
- Oatmeal Almond Crust and Pear Fig Pie Filling
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1 cup
almonds, toasted
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3/4 cup
rolled oats
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1/4 cup
matzoh meal
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1/3 cup
whole wheat pastry flour (or the flour of your choice)
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1/4 teaspoon
salt
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4 tablespoons
melted butter (1/2 stick)
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3 tablespoons
agave syrup (you could use maple syrup with equally good results)
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4
firm pears, peeled, cored, and sliced
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8
fresh figs, sliced into quarters
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1
lemon, zested and juiced
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1/3 cup
date puree (method given above)
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2 tablespoons
sugar
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1/4 teaspoon
cinnamon
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1 tablespoon
cornstarch
- Topping
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1 cup
rolled oats
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2 tablespoons
date puree
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1 tablespoon
sugar
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2 sprigs
cubed butter
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1
egg
Directions
- Oatmeal Almond Crust and Pear Fig Pie Filling
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For the Crust: Preheat oven to 350F. Combine all ingredients in the food processor and till finely ground, scraping down sides and bottom once or twice. Chill while the oven is preheating. Press on the bottom and up the sides of a 9 inch spring-form pan. Bake for 10 minutes. Remove and cool.
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For the Pie: Keep the oven at 350F
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In a large non-reactive bowl, combine together and thoroughly coat the sliced pears with the lemon zest and juice. Add the date puree, sugar, cinnamon, cornstarch, and mix all together.
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Pour into prepared pie shell.
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Cover the pie with the topping (below). Bake for one hour. Remove from oven and cool. Serve with ice cream or fresh whipped cream.
- Topping
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Combine all ingredients in a bowl. I simply used my hands to squish all the ingredients together forming a loose paste.
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Drop atop the pie filling and follow baking instructions above.
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