Line a 6-quart oval slow cooker with nonstick pan lining paper. In a medium bowl stir together sugar and cornstarch; stir in honey and nectar. Add pears and figs; toss to coat.
For pastry, in a medium bowl stir together the next three ingredients (through salt). Use a pastry blender to cut in shortening until pea size. Stir in cheese. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Repeat moistening flour mixture, gradually adding cold water until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.
On a lightly floured surface, use your hands to slightly flatten pastry. Roll into a 14x11-inch oval. Transfer to prepared cooker (pastry should extend 2 to 3 inches up the sides). Use a fork to press top of pastry to lining paper. Spoon pear mixture into crust in cooker.
Cover and cook on high for 3 to 3 1/2 hours or until filing is bubbly and pastry is golden, giving crockery liner a half-turn halfway through, if possible. (Center may be slightly wet.) Turn off cooker. Let stand, uncovered, 1 hour. If desired, top with pistachios.