Pear and Fig Pie with An Oatmeal and Almond Crust


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.

What you will need

1 cup almonds, toasted

3/4 cup rolled oats

1/4 cup matzoh meal

1/3 cup whole wheat pastry flour (or the flour of your choice)

1/4 teaspoon salt

4 tablespoons melted butter (1/2 stick)

3 tablespoons agave syrup (you could use maple syrup with equally good results)

4 firm pears, peeled, cored, and sliced

8 fresh figs, sliced into quarters

1 lemon, zested and juiced

1/3 cup date puree (method given above)

2 tablespoons sugar

1/4 teaspoon cinnamon

1 tablespoon cornstarch

1 cup rolled oats

2 tablespoons date puree

1 tablespoon sugar

2 sprigs cubed butter

1 egg


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