Serves 8
180 min
Raspberry Fig Pie
Recipe GLPR36194d9f8df90e
A stunning dessert featuring a buttery cream cheese pie crust filled with a jewel-like mixture of fresh raspberries and chopped figs, bound with just a touch of corn starch and brightened with optional orange liqueur. The filling is baked until bubbling and golden, then cooled to reveal a perfectly set, glossy fruit filling encased in a delicate, crisp-edged crust.
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Ingredients
6 ounce cream cheese, at room temperature
5 ounce high-fat European-style unsalted butter, at room temperature
2 tablespoon heavy cream, or as needed
390 gram all-purpose flour, scooped and leveled, plus more as needed
1 teaspoon kosher salt
3 cup fresh raspberries
2 cup chopped fresh figs
1 cup sugar
2 tablespoon corn starch
1 tablespoon chilled unsalted butter, cut into tiny dice
2 teaspoon orange liqueur, optional
Directions
In a food processor fitted with a blade attachment, combine the room-temperature cream cheese, room-temperature butter, and heavy cream. Process until the mixture is well blended and fluffy, approximately 20 seconds.
Add the flour and kosher salt to the processor. Pulse the mixture 5 to 6 times, then scrape down the sides of the bowl with a rubber spatula. Continue processing for another 15 to 20 seconds until the dough just comes together in rough, jagged clumps and begins to pull away from the sides of the bowl. If needed, add a few teaspoons more cream to bring the dough together.
Transfer the dough to a lightly floured work surface and gently knead 2 or 3 times. If the dough feels sticky or wet, sprinkle in a few teaspoons of flour as needed, then knead gently a couple more times. Divide the dough in half and shape each portion into a 5-inch disc about 3/4-inch thick. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. (The dough can also be frozen for up to 1 month.)
Preheat the oven to 375°F with the rack positioned in the middle. Remove one dough disc from the refrigerator and let it sit briefly. On a lightly floured surface, use a lightly floured rolling pin to roll the dough to a 12 to 13-inch round, about 1/8-inch thick.
Carefully fold the rolled dough in half and transfer it to a 9-inch pie pan by sliding it onto the rolling pin, then unfolding it gently into the pan. Do not stretch the dough. Trim the overhang to a generous 1/2-inch all around, then fold the edges under to create a thick rim. Crimp the edge decoratively with your fingers, then prick the bottom of the crust in several places with a fork. Refrigerate for 30 minutes.
Line the chilled pie shell with parchment paper with some overhang, then add enough pie weights or dried beans to cover the bottom. Bake on the center rack for 12 minutes.
Carefully remove the parchment and weights, then continue baking until the crust is just barely golden, about 10 more minutes. Transfer the pie to a wire rack to cool. Reduce the oven temperature to 350°F.
In a medium bowl, combine the fresh raspberries, chopped figs, sugar, corn starch, diced chilled butter, and orange liqueur if using. Gently toss to combine and set aside for about 15 minutes, or until the corn starch no longer appears powdery. Stir gently once or twice during this time to ensure the moisture is evenly distributed throughout the filling.
Pour the berry and fig mixture into the cooled pie shell and level the top gently with the back of a spoon.
Place the pie on a rimmed baking sheet. Cut a piece of aluminum foil large enough to drape over the top of the pie, then cut out a circle from the center so that only the outer ring of foil remains, sized to fit snugly on the pie's edges and protect the crust from over-browning.
Transfer the baking sheet and pie to the preheated 350°F oven and bake for approximately 30 minutes, or until the filling begins to bubble around the edges. Carefully remove the foil ring and continue baking until the crust is golden brown and the filling appears thickened and glossy, about 20 to 25 minutes more.
Remove the pie from the oven and transfer it to a wire rack. Allow the pie to cool completely before slicing and serving.
