Little Italy' Fig And Peach Pie

• 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

1. Slice peach halves ito 1/4 " thick slices
2. 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.
3. 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.
4. Pastry dough:
5. yield 2 discs
6. 2 1/2 cups flour
7. 1 Tbsp sugar
8. dash salt
9. 12 Tbsp cold buttter, cut into small pieces
10. 1/4 cup shortening
11. 1/8 cup icecold water
12. 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.
13. Add water, a few spoon at a time
14. tossing with fingettips until dough sticks together. Divide dough into two discsand wrap into plastic. Reserve. Refrigerate at leat 1 hoour before using it.

paech halves, butter, sugar, fresh figs, pastry, eff, brown sugar, honey, pine nuts

Taken from www.epicurious.com/recipes/member/views/little-italy-fig-and-peach-pie-1211190 (may not work)