Fig and Pear Pie

 I came across this beautiful recipe on a baking guild that I am a member of. My good friend SK of baketales.com posted a lovely and rustic recipe along with a story from her life and wound down to this beautiful recipe on Crostata.

Fortunately, I managed to jot down on a piece of paper all what she had written but somewhere along the line I feel I missed the latter part of her recipe. I couldn't retrieve it later on so I am just going to recreate her recipe but I made it in  my pie dish. In her recipe as would any crostata I think one has to fold all the sweet ingredients within the dough after rolling it out to a thin pastry. And it almost looks like a package of sweet goodies-mine tastes nice but it is done in as an open pie dish. Hers was so beautiful to look at.

SK's recipe called for 180 g of plain flour sifted along with a quarter tsp. of salt. Then three tsp. of sugar was added, 90 g of cold, unsalted butter cubed and rubbed in. Make a well and then add two beaten egg yolks with two tbsp. of cold water. To make a dough add enough cold water to mix and then cling wrap the pastry dough and place it in the fridge to chill for about half an hour or more.

 Take half the contents of a can of condensed milk and place it in a microwave and microwave it for two minutes stirring in between.
Chop fresh figs, pears and granny smiths. I did not have the apples at home and I did not remove the skin off them. If you wish and I am not sure if her recipe asked to remove the skin as I couldn't retrieve the recipe later on.
Take out the chilled pastry, roll it out into the pie dish. Mine turned out quite thick and needed more time to bake as it was deeper and thicker.
Mix these diced and chopped fruits into the warm condensed milk and pour them into the chilled pastry before placing it in the oven for baking.

I placed it in a preheated oven at 200 degrees for more than forty minutes. Her recipe said for fifteen minutes, but mine took longer. I just consulted with her and she said it is because mine looks deeper and thicker :(  I did increase the temperature to 220 as well.
I guess I could keep it for longer till it browned well but somehow I was a bit apprehensive if my dish would burn. Thus switched off the oven after nearly fifty minutes of baking.
Please bake until done or browned.
A lovely home made pie with the aroma of figs and pears fills the house.