FIG, NECTARINE, RASPBERRY PIE WITH GINGER PASTRY AND ALMOND CRUMBLE

makes one 9" pie

For the pie pastry-

1 tablespoon unsulphured molasses
2 tablespoons cold water
1½ cups white whole wheat flour
½ cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground allspice
½ teaspoon kosher salt
1 teaspoon baking powder
½ cup (1 stick) unsalted cold butter, cut into 1/2” pieces
 
In a small Pyrex measuring cup, mx the molasses with the cold water and place in the refrigerator. In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, allspice, salt, and baking powder. Add the cold butter pieces and use your fingertips to incorporate, squeezing the pieces and gently tossing the mixture until a dough comes together in pea-size pieces with some larger pieces. Retrieve the molasses/cold water mixture from the fridge and pour around the edge of the bowl. Use a fork to incorporate, gently tossing the dough. Lightly dust your hands with flour and gather the dough together shaping it into a disc. Wrap the dough in plastic wrap and refrigerate for at least one hour before rolling out.
 
Roll out the dough on a lightly floured sheet of parchment paper into an even 13-inch circle, about ⅛ inch thick. Lightly flour the circle of dough, fold it into fourths, and transfer it to a 9” pie plate, placing the point of the dough in the center of the pie plate then unfolding the circle. Use your fingers to gently ease the dough (without stretching) to line the bottom and sides of the pie plate. Trim the dough so you have a 1” overhang; turn it under to form a standing rim then use your fingers to crimp the edge decoratively. Cover the bottom crust with plastic wrap and place the pie crust in the refrigerator. Prepare the crumble.
 
For the crumble-
 
6 tablespoons unsalted butter, melted and cooled
⅔ cup old-fashioned rolled oats
½ cup white whole wheat flour
⅓ cup packed brown sugar
⅓ cup granulated sugar
¼ teaspoon cinnamon
¼ teaspoons ground ginger
pinch of allspice
¼ teaspoon kosher salt
¾ cup toasted almonds, coarsely chopped
 
In the bowl of a standing mixer fitted with the paddle attachment, place the oats, flour, both sugars, cinnamon, ginger, allspice, salt and almonds. Mix on low speed until ingredients are combined. Drizzle in the cooled/melted butter, mixing just until crumbly. Do not over mix. Transfer the crumble to a small rimmed baking sheet, spreading it out evenly; it should be a mix of small and large clumps. Cover with plastic wrap and refrigerate while you prepare the filling.
 
For the filling- (adapted from Jim Dodge)
 
7 fresh figs, rinsed, stemmed, halved, cut into eighths (2 cups of fruit)
4 medium nectarines, rinsed, halved, pitted, cut into ¾” pieces (4 cups of fruit)
¾ cup raspberries, lightly rinsed, patted dry on paper towel
½ cup sugar
1 teaspoon fresh orange juice
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
½ teaspoon orange zest
2 tablespoons cornstarch
⅛ teaspoon almond extract
 
Preheat the oven to 400 degrees F.
 
In a medium bowl, whisk together the sugar, lemon zest, orange zest, cornstarch, and almond extract. Place the figs and nectarines in a large bowl. Toss with the orange and lemon juice. Add the sugar mixture to the fruit and using your hands or a bowl scraper, gently turn to combine. Retrieve the pie shell and the crumble from the fridge. Scrape the filling into the pie shell, dot with the raspberries and crumble the topping over the fruit. Cover the edges of the pie crust with strips of aluminum foil. Place the pie in the fridge (preferably the freezer if you have the room) for 15 minutes. Place the pie on a parchment lined baking sheet on the bottom rack of the oven. Bake at 400 degrees for 15 minutes then reduce the heat to 375 degrees F and bake the pie on the middle rack of the oven for an additional 50 minutes, covering the top of the pie with aluminum foil towards the last 15 minutes to prevent the crumble from getting a touch too brown. The pie is ready when it bubbles thickly around the edges and the center of the pie has puffed up a bit. (If you test the center of the pie using a small paring knife, when you remove the knife the juices on the knife should be hot. If they are lukewarm, give the pie an additional 5 or 10 minutes.)  Carefully remove the pie from the oven and cool on a rack for at least 2 hours before slicing. Any leftovers can be wrapped in plastic and refrigerated for up to 5 days. (Covered and left at cool room temperature, the pie will keep for up to 3 days.)