Lunch: Fig, Pear, Raspberry Pie

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Fig, Pear, Raspberry Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 recipe your favorite all-butter basic double pie crust
2 tablespoons butter, small cubes, plus more for greasing pan
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 pounds pears, washed, cored and sliced into 1/4-inch wedges
1/4 cup cornstarch
1 pound Adriatic figs, washed, ends trimmed, quartered
8 ounces raspberries
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons cream, for brushing the top
1 teaspoon kosher salt, for sprinkling
Raw sugar, for sprinkling

Instructions

Prepare your favorite double pie crust recipe. Roll out the bottom crust and fit into a buttered 9-inch pan. Trim the edges and then chill. Meanwhile, roll out the top crust, and then slice into even 1 to 1 1/2-inch-wide strips. Chill on a parchment-lined baking sheet while preparing the filling.
Preheat the oven to 375 degrees F.
Combine the granulated sugar, cinnamon and nutmeg in a small bowl, and then mix with the pears in a large bowl until thoroughly coated. Add in the cornstarch and mix until no lumps remain. Then gently stir in the figs until evenly distributed. Finally, mix in the raspberries, being careful not to crush the berries as you incorporate them.
Pour the fruit into the bottom pie crust and dot the top with the butter. Weave the lattice strips over the top, and then roll in the edges and flute the crust. Brush the crust with the cream and lightly sprinkle with raw sugar and sea salt. Bake on a baking sheet for 20 minutes, and then reduce the temperature to 325 to 350 degrees F and continue baking until the fruit is bubbling, 25 to 35 minutes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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