Pear-Fig-Walnut Pie

• 3/4 cup Madeira wine
• 5 ounces soft, dried black Mission figs (scant 2/3 cup), stemmed and quartered
• 3 whole star anise
• Marthas Perfect Pate Brisee (page 647), almost room temperature
• All-purpose flour, for dusting
• 3 pounds ripe Anjou pears, peeled, cored, and cut into 1/4-inch-thick wedges
• 3 ounces walnuts, broken into small pieces (about 3/4 cup), toasted and cooled
• Juice of 1 lemon
• 1/2 cup granulated sugar, plus more for sprinkling (or use sanding sugar)
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

1. Preheat the oven to 400F, with a rack in the lower third.
2. Bring the wine, figs, and star anise to a boil in a small saucepan over high heat.
3. Reduce heat to medium-low; simmer until the figs are softened, 10 to 12 minutes.
4. Use a slotted spoon to transfer the figs to a large bowl.
5. Cook the mixture in the pan over medium-high heat until reduced to a syrup, about 3 minutes; discard the star anise.
6. Pour the syrup over the figs.
7. Meanwhile, roll out 1 dough disk on floured parchment to make a 13-inch circle; start with pressure in the center and ease up just before reaching the edges.
8. Drape the dough over the rolling pin; center over a 9-inch glass pie plate, and unroll.
9. Gently push into the plate.
10. Trim to leave a 1/4-inch overhang; refrigerate.
11. Roll out the second disk.
12. Cut out a vent with a cookie cutter, and refrigerate the cutout.
13. Add the pears, nuts, lemon juice, sugar, salt, and cornstarch to the figs; stir until well combined.
14. Spoon into the pie plate (pile high in the center).
15. Dot with the butter; lightly brush the rim of the dough with water.
16. Drape the second disk over the pin; center over the filling.
17. Gently press around the filling to fit; trim to leave a 1/2-inch overhang.
18. Fold the edge of the top crust under the bottom one; crimp to seal.
19. Brush water on the bottom of the cutout; press onto the top crust.
20. Beat the yolk with the cream; brush over the crust.
21. Sprinkle with sugar; freeze until very firm, about 30 minutes.
22. Bake on a baking sheet until just golden, 20 to 25 minutes.
23. Reduce heat to 375F.
24. Bake, rotating halfway through, until bubbling, and the bottom crust is deep golden brown, about 1 hour.
25. (If the edges brown too quickly, cover with a foil ring.)
26. Let cool on a wire rack.

madeira wine, star anise, brisee, flour, pears, walnuts, lemon, sugar, salt, cornstarch, unsalted butter, egg yolk, heavy cream

Taken from www.epicurious.com/recipes/food/views/pear-fig-walnut-pie-393011 (may not work)