Fresh Fig Pie

Figs are in season here in north Texas, and our fig tree is loaded. My husband brought in a bowl  of figs yesterday afternoon. Now I am not crazy about living in this Texas heat …but I will admit it’s kind of neat to go outside and pick figs for a fig pie.

I “tweaked” several recipes for fig pie and came up with the one below. We had it for dinner last night. My sons’ 17-year-old friend was over and he raved about the fig pie. He said it’s the best pie he’s ever had over here. That’s really something, since I’ve probably served him hundreds of kinds of pies over the years. He did add that he liked it because it tastes healthy. (This young man is really into athletics and staying in shape. Evidently he feels guilty eating most of the desserts I serve him, but not this one!)

If any of you reading this post make the recipe, please make a comment and let me  know what you think too!

FRESH FIG PIE

Pastry for a double-crust pie

1/2 to ¾ cup granulated sugar (to taste)
3 T flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups very coarsely chopped fresh ripe figs (I didn’t have to chop, because my figs were so ripe. All I had to do was break them apart with my fingers.)
1 T lemon juice
2 T cold butter, cut into small cubes

Heat the oven to 375 degrees. Mix together the granulated sugar, flour, cinnamon, salt, chopped figs and lemon juice. Pile the filling in a deep 9-inch pie pan. Dot with butter. Moisten the edges and add top crust and seal. Crimp the edges decoratively, and cut several steam vents. Bake for 40-50 minutes, or until the crust is golden and the fruit filling is bubbly. When done, transfer to a cooling rack. Serve warm or at room temperature. Delicious with vanilla ice cream.

Enjoy!