Prep 45 mins
Cook 35 mins
In the County of Lancashire (in England), fig pie was traditionally served on Mothering Sunday in March. This was the only day on which Lenten fasting could be broken. The recipe is taken from “The Cookery Year” and is posted for Zaar World Tour 2005. Preparation time does not include making the pastry or soaking time if using dried figs (see step 2).
- 6 ounces shortcrust pastry (i.e. made with 6 oz flour)
- 1⁄2 lb fig (fresh or dried)
- 1 tablespoon cornstarch
- 1⁄2 teaspoon ground mixed spice
- 1 ounce currants
- 2 teaspoons treacle (or golden syrup)
- Roll the pastry to 1/8 inch thick on a lightly floured surface and use it to line a deep 8 inch pie plate.
- Cut the stalks off the figs and place fruit in a shallow saucepan with enough water just to cover them, cook over a low heat until tender (fresh figs need 5-15 minutes cooking time, depending on their ripeness; dried figs should be first soaked for 12 hours with a squeeze of lemon juice before being stewed in their soaking liquid).
- Drain the figs and retain 1 ¼ cups of the liquid (top up with hot water if necessary); pour a little of the juice into a basin, add the cornstarch and mix until it resembles a thin smooth cream; gradually add the rest of the liquid, stirring well.
- When mixed return the juice to the saucepan and place over a moderate heat; stir until thickened, then cook for another 2 minutes; mix in the spice, currants and syrup and remove from heat.
- Arrange the figs over the pastry then pour the thickened fig liquid over them, making sure the currants are evenly distributed.
- Bake the pie on the middle shelf of the oven pre-heated to 400F / 200C / gas mark 6 for 30-35 minutes; serve hot or cold with cream or vanilla ice cream.