My aunt (who will be 96 in a week or so) is staying at her daughter's for a few weeks since she had her appendix out. So I've been going over there to feed her fish and cats. Today, I noticed lots of ripe figs on her tree and "stole" me some. Ahhh... the memories of picking figs that goes back to when I was little and had the honor of picking figs at my grandma's. But I digress.... okay figs. Now what can I do with them besides just eat them all? Too hot to try to make preserves... plus I don't have all the stuff. So... I do a search for fig pies and found an easy recipe. And I had everything I needed right here (except for vanilla ice cream... so while it was baking I made a mad dash to the little store on the corner). Fig Pie ( photo / image / picture from cherylad's Garden ) Recipe: First step... go "steal" some figs from your aunt's house. Cut away the stem end and a very thin slice of the blossom end and then cut them into quarters. You'll need 2 pie crusts. 4 cups very coarsely chopped fresh ripe figs (about 1 1/2 pounds) 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons lemon juice, or cider vinegar or white vinegar 1 tablespoon cold butter, cut into bits Preheat oven to 375F. Combine the sugar, flour, cinnamon and salt, and stir with a fork to mix well. Get a bigger bowl to combine the figs and the sugar-flour mixture, and toss gently to mix them evenly. Pour the figs into the pie crust, and mound them up toward the center in to a little pile (I don't know why.... but I did it anyway). Pour lemon juice over the figs, and dot with the bits of butter. Cover with the top crust and press the sides together to seal them well. Trim and fold the edges under firmly; then crimp to seal the pie, or press the edges down with the tines of a fork to seal them. Cut or poke some vents so that steam and juicy filling can escape as the pie bakes. Bake for 10 minutes. Reduce oven to 350 degrees and bake until the filling is thick and juicy and bubbling out around the top of the pie, and until the crust is golden brown, 45 to 50 minutes. Remove and cool. Top with ice cream and enjoy! Fig Pie ( photo / image / picture from cherylad's Garden )
I'm thinking I need to try this. I have a really large Fig tree out back that produces copious amounts of Figs...we really don't like plain Figs so have been letting it become the largest bird feeder in the state in July/August when they ripen.
Give it a try Toni. The filling actually tasted like my mom's preserves.... without all the work. She used to make us fried fig pies. YUMMMMMY! I did run across a couple other recipes for pies. Might have to try another before they are all gone (now that my cousins all know that they are ripening).
