Fig Pie
my first bake of fallIt’s finally autumn which means that figs are back in season! I saw a whole package of figs selling for cheap at my local grocery store and I had to buy them to make something with them.After some contemplating, I settled on making a simple but comforting fig pie!
I’m always so excited when figs are in season. Not only are they delicious but they also are in great company with so many delicious autumn fruits! Persimmons, apples, pears, and pumpkins… they’re all so great to eat and bake with!
I use a 9.5” deep pie plate
Ingredients
2 pie doughs
5 heaping cups (~710 grams) figs
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 lemon
2 tablespoons unsalted butter, cubed
1/4 cup (50 grams) sugar
1/4 cup (~55 grams) brown sugar, packed
1 egg, for egg wash
Turbinado sugar
Directions
Preheat your oven to 350 degrees F.
Roll out both your pie doughs. Place one of the doughs into a 9-10 inch pie plate and the other dough onto a baking tray. Cover both doughs and let them cool in the refrigerator as you assemble the filling.
Cut off the stems of your figs and cut them into quarters. Add the figs to a bowl along with 2 tbs corn starch, 1/4 tsp cinnamon, 1/2 tsp salt, 1/4 cup sugar, 1/4 cup brown sugar, and the juice of half a lemon. Mix everything thoroughly.
Take your rolled out pie doughs out the fridge. Add the fig filling into the pie plate and then cover the filling with 2 tbs cubed butter. Cut your second rolled out pie dough into even strips. Brush the edge of the the pie dough in the pie plate with some egg wash. Then layer the strips onto the filling to create a lattice. Brush the top of your pie with the remaining egg wash and then sprinkle liberally with turbinado sugar.
Bake your pie for 75-80 minutes until it is golden brown and the filling is bubbling. Let your pie rest for 2-3 hours before serving. Best eaten with ice cream! :D
Enjoy!
What’s your favorite fall fruit to bake with?
