LITTLE ITALY' FIG AND PEACH PIE

LITTLE ITALY' FIG AND PEACH PIE image

Yield 2 large pies : or 16 servings.

Number Of Ingredients 9

5 each canned or fresh paech halves
3 Tbsp butter
6 tbsp sugar
18 each fresh figs
2 each pastry dough rounds
1 each eff, beaten lightly
2 Tbsp brown sugar
1/4 cup honey
1/4 cup pine nuts

Steps:

Slice peach halves ito 1/4 " thick slices In a a large saute pan hdeat butter with 2 Tbsp sugar over medium heat. Add peaches and cook , tossing occasionally until peaches are tender, about 6 minutes. Remove stems from figs ans slice 1/4 " thick. Roll each disk of pastry into a 1/8 " thick circle. Arrange peaches and fig slices leaving a 1/2 " border all aound. Sprinkle the remaining sugar and nutsover the fruit. Crimp edges up nand over the filling. Create a border. Brush the crust with the beaten egg and sprinle with brown sugar. Pastry dough: yield 2 discs 2 1/2 cups flour 1 Tbsp sugar dash salt 12 Tbsp cold buttter, cut into small pieces 1/4 cup shortening 1/8 cup icecold water Combine, flour sugar, salt in a large bowl. Add butter and shortening . Work with fingertips until mixture resembles coarse cornmmeal. Fat mus be evenly distributed. Add water, a few spoon at a time tossing with fingettips until dough sticks together. Divide dough into two discsand wrap into plastic. Reserve. Refrigerate at leat 1 hoour before using it.