Prep 25 mins
Cook 45 mins
It's not too sweet, but really really good. I especially like that little crunch of the fig seeds. My Uncle has a huge fig t'ree, so I found this recipe online somewhere, because Recipezaar didn't really have one. So now I'm posting it here for all of you great chefs...and taking the liberty to name it after the Great Uncle Bill, who spent all afternoon picking them for me.
- 2 unbaked pie crusts
- 2 1⁄2 lbs fresh figs, stemmed and quartered
- 2 teaspoons fresh lemon juice
- 1⁄2 cup unrefined unbleached cane sugar (regular sugar is ok too)
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 tablespoon butter, at room temperature
- Preheat oven to 350°F
- On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 9-inch pie plate, leaving overhang. Refrigerate for 15 minutes. (Trader Joes store has an excellent pie crust that you can just unwrap and use.).
- Place figs in a medium bowl and sprinkle with lemon juice.
- In a small bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
- Sprinkle mixture over figs, and toss to cover.
- Transfer fig mixture to pie crust and dot top with butter.
- Roll out second pie pastry on a lightly floured surface. Cut into 1-inch-wide strips.
- Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice pastry flush with rim of pie plate. Roll dough overhanging from bottom pastry up over lattice edges and crimp decoratively.
- Bake for 45-55 minutes, or until filling is bubbly and crust is golden.
- Cool on rack and serve warm or at room temperature. Enjoy!