8 Ingredients
  • 1 cup dried Calimyrna figs (5 1/2 oz.), stemmed and quartered
  • 1 cup water
  • 1/4 cup plus 1/3 cup sugar; plus 1/2 Tbsp. more, for sprinkling
  • 1/2 of a vanilla bean
  • 6 medium Bartlett or Bosc pears (3 lb.)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • Rolled-out pastry dough for a double-crust 9-inch pie, chilled
Nutrition
243
12% daily value
6 servings
                                       
                                            vegetarian
     

Fat

0% 0

Saturated

0% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

20% 60

Carbs (net)

- 53

Fiber

28% 7

Sugars

- 45

Sugars, added

- 19

Protein

2% 1

Cholesterol

- 0

Sodium

0% 4

Calcium

3% 31

Magnesium

5% 19

Potassium

9% 313

Iron

2% 0

Zinc

2% 0

Phosphorus

5% 33

Vitamin A

0% 4

Vitamin C

12% 7

Thiamin (B1)

3% 0

Riboflavin (B2)

4% 0

Niacin (B3)

2% 0

Vitamin B6

4% 0

Folate equivalent (total)

1% 2

Folate (food)

- 16

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

1% 0

Vitamin K

15% 12
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