Fresh fig pie recipe – easy and very tasty! This is an excellent way to use fresh figs.
For the dough:
- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 2 sticks (8 ounces) butter (chilled in the freezer, cut into small pieces)
- 7 to 9 tablespoons ice water
- 1 egg for greasing the crust
For the filling:
- 5 fresh figs (peeled and cut in half)
- 1 tablespoon cornstarch
- 7 tablespoons sugar
- Juice o6 1/2 lemon
- 1 tablespoons butter
- 1 tablespoon cinnamon spice
Combine the flour, sugar, and salt in a food processor. Pulse to blend thoroughly. Add half of the butter and pulse 6 times. Add the remaining butter and pulse again, 6 to 8 more times. The mixture should look crumbly.
Add 7 tablespoons of ice water and pulse a few times. Add more water, about 1 teaspoon at a time, until the dough is moist enough to hold together when squeezed.
Place the dough to a floured surface. Press the dough together and shape it into 2 flattened discs. Wrap the discs in plastic wrap and refrigerate for about 30 to 45 minutes.
Take one disc of dough out of the refrigerator. On a lightly floured surface, roll the dough into a circle about 2 inches larger than the upside-down pie plate. Fit the dough into the pie plate and leave the overhang.
Spread the figs on the surface of the dough. Mix cornstarch, sugar and spice and sprinkle over the figs. Sprinkle with lemon juice and dot with butter.
Take the second disc of dough and cut to strips. Form lattice top with strips.
Greasing the surface with egg.
Bake in 425-degree oven for 35 – 40 minutes.
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