Fig Pie Recipe

by Chef Adel
0 comment
fig pie

Is it possible that you’ve never heard of it? Well, Fig Pie, a less celebrated cousin of apple or cherry pie, often flies under people’s radar. Many of us are yet to discover the exquisite blend of natural sweetness and soft texture that this fruit brings to our plates, but trust me, once you try it, you will wonder why you ignored it for so long.

But first, let’s extend our well-earned appreciation to the central character of our recipe – the humble fig. Undeniably, figs are a fantastic and versatile addition to several dishes with a history that dates back to some of the oldest civilizations in the world. How thrilling it is to bring such a timeless fruit into our contemporary kitchen, right?

Whether toyed as a topping over your breakfast cereal, slipped into a gently toasted sandwich or, like in our current venture, featured as the lead in a delightful dessert, it indeed boasts an uncanny ability to enhance the flavor dynamics of a dish seamlessly.

How to make Fig Pie

Fig pie is a dessert made primarily from figs, a fruit known for its sweet taste and distinctive texture. The pie typically consists of a crust, usually made from pastry dough, filled with a mixture of figs, sugar, and often spices like cinnamon or nutmeg.

Ingredients:

For the Pie Crust:

  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 cup (2 sticks) of unsalted butter, chilled and diced
  • 1/4 to 1/2 cup of ice water

For the Fig Filling:

  • 2 lbs of fresh figs, stems removed and quartered
  • 3/4 cup of sugar
  • 1/4 cup of brown sugar
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of lemon zest
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • A pinch of salt
  • 2 tablespoons of unsalted butter to dot
  • 1 egg yolk beaten with 1 tablespoon of water (for egg wash)

Instructions:

Preparing the Pie Crust:

  1. Mix Dry Ingredients: In a large bowl, combine flour, salt, and sugar.
  2. Mix Butter: Add the chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles a coarse meal with pea-size butter lumps.
  3. Add Ice Water: Sprinkle the ice water over the mixture, 1 tablespoon at a time, mixing gently with a fork until the dough holds together when squeezed.
  4. Form The Dough: Divide the dough into two halves. Flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Preparing the Filling:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Mix Figs and Dry Ingredients: In a large bowl, toss the quartered figs with sugars, flour, lemon zest, lemon juice, cinnamon, nutmeg, and a pinch of salt. Mix gently to coat the figs evenly.

Assembling the Pie:

  1. Roll Out The Dough: On a lightly floured surface, roll out one disk of dough into a 12-inch round and transfer it to your pie dish. Trim the edges, leaving a slight overhang.
  2. Add the Filling: Pour the fig filling into the crust, and dot it with pieces of butter.
  3. Top Crust: Roll out the second disk of dough and place it over the filling. Trim the overhang, press the edges to seal, and create a decorative crimp. Make a few slits in the top crust for steam to escape.
  4. Egg Wash: Brush the top crust with the egg wash.

Baking:

  • Bake the Pie: Place the pie in the oven and bake for about 45-50 minutes or until the crust is golden and the filling is bubbly.
  • Cooling: Allow the pie to cool on a wire rack for at least 2 hours before serving.

Tips for a Perfect Fig Pie

  • Choosing Figs: For the best flavor, use ripe figs. If figs are overly ripe, reduce the amount of added sugar slightly.
  • Chilling the Dough: Never underestimate the power of chilling the dough. This step keeps the butter cold, leading to a flakier crust.
  • Decoration: Personalize your pie with decorative crust designs such as lattice, braids, or simple leaf patterns.
  • Serving: To complement the figs’ natural sweetness, serve your fig pie with a dollop of whipped cream or a scoop of vanilla ice cream.

What to serve with

A slice of homemade fig pie is an exquisite treat, but it reaches new heights when paired thoughtfully with complementary offerings. The versatility of fig pie allows it to harmonize with a range of accompaniments, from creamy delights to robust beverages.

Dairy Delights

  • Vanilla Ice Cream: A classic choice, vanilla ice cream’s mellow flavor and creamy texture provide a delightful contrast to the rich fruitiness of the fig pie. Try a scoop (or two!) of premium vanilla bean ice cream for a luxurious touch.
  • Whipped Cream: Light and airy with a hint of sweetness, whipped cream adds a cloud-like topping to your pie that’s particularly enjoyable when the pie is served warm, causing the cream to melt slightly upon contact.
  • Mascarpone Cheese: Spread a dollop of Italian mascarpone cheese onto a slice of fig pie. The cheese’s subtle sweetness and velvety texture blend beautifully with the figs’ natural notes.
  • Clotted Cream: For those who favor British traditions, clotted cream can serve as a rich, indulgent complement to the tart flavors of the pie.

Beverage Pairings

  • Coffee: A freshly brewed cup of coffee provides a wonderful contrast to the sweetness of fig pie. An espresso or a strong black coffee balances the flavors and cleanses the palate between bites.
  • Port Wine: A glass of port, especially a Tawny Port, with its own hints of dried fruit and nutty overtones, can match the depth of flavors in the fig pie magnificently, enhancing both elements of your dessert course.
  • Tea: Pair your pie with a warm cup of tea. Earl Grey, with its citrusy notes, harmonizes with the fig’s sweetness, while a spiced chai could echo the warm spices used in your pie.

Sweet Sauces

  • Honey Drizzle: If your figs are less sweet, or you love a bit of extra decadence, a drizzle of honey right before serving can accentuate the fig’s natural flavors without overpowering them.
  • Maple Syrup: A drizzle of pure maple syrup can add a unique twist, lending a woodsy sweetness that exquisitely complements the figs’ fruitiness.

Nuts

  • Toasted Walnuts or Almonds: For added texture and nutty flavor, sprinkle toasted, chopped walnuts or almonds over the pie. This can add a delightful crunch and bitterness that offsets the fig’s sweetness.

Cheese

Blue Cheese: For a bold and sophisticated pairing, serve a sharp blue cheese alongside or crumbled on top of your fig pie. The intensity of the cheese contrasts the pie’s fruity sweetness, making for a luxurious and refined flavor combination.

Ingredients Substitutes

fig

Creating a fig pie can be an experiment in flavors and textures depending on what ingredients you have on hand or your dietary preferences. Here are various substitutes that can help tailor the fig pie recipe to suit your needs or pantry availability, ensuring you can still enjoy this delectable dessert without compromise.

For the Pie Crust:

  • All-Purpose Flour: If you’re looking for a gluten-free alternative, a blend of rice flour, tapioca flour, and xanthan gum can be a suitable replacement. For best results, use a gluten-free flour blend specifically designed for baking.
  • Unsalted Butter: For a dairy-free or vegan pie crust, you can substitute equal amounts of cold coconut oil or vegan margarine. Make sure they are well chilled to mimic the texture of cold butter.
  • Sugar: For a healthier option, coconut sugar can be used in place of granulated sugar. It provides a caramel-like depth to the crust’s flavor.

For the Fig Filling:

  • Fresh Figs: If fresh figs are out of season, dried figs can be a viable alternative. Soak them in warm water or juice until rehydrated before using. However, keep in mind that the texture and sweetness will differ.
  • Sugar: To lower the glycemic index, you might opt for honey or maple syrup as natural sweeteners. Start with a lesser amount and adjust to taste as these can be sweeter than granulated sugar.
  • Brown Sugar: To replicate brown sugar’s moistness and depth of flavor, a mix of white sugar and molasses can be used. For every cup of white sugar, 1 tablespoon of molasses yields light brown sugar, while 2 tablespoons are needed for dark brown sugar.
  • Lemon Zest & Juice: Orange zest and juice can be used as a substitute for lemon, offering a slightly different citrus profile that pairs well with figs.
  • Cinnamon & Nutmeg: If you don’t have these on hand, allspice or pumpkin pie spice can provide a similar warm, spicy note to the filling.
  • All-Purpose Flour (for thickening): Cornstarch or tapioca flour can be used as a gluten-free thickener. Use about half the amount of cornstarch as you would flour.

Final Thoughts

What stands out most is the versatility of the fig pie. By considering ingredient substitutes, we’ve seen that this recipe can be adapted to suit various dietary needs and preferences without losing its soul. 

fig pie

Fig Pie

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 95 calories 14 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the Pie Crust:

  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 cup (2 sticks) of unsalted butter, chilled and diced
  • 1/4 to 1/2 cup of ice water

For the Fig Filling:

  • 2 lbs of fresh figs, stems removed and quartered
  • 3/4 cup of sugar
  • 1/4 cup of brown sugar
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of lemon zest
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • A pinch of salt
  • 2 tablespoons of unsalted butter to dot
  • 1 egg yolk beaten with 1 tablespoon of water (for egg wash)

Instructions

Preparing the Pie Crust:

  1. Mix Dry Ingredients: In a large bowl, combine flour, salt, and sugar.
  2. Mix Butter: Add the chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles a coarse meal with pea-size butter lumps.
  3. Add Ice Water: Sprinkle the ice water over the mixture, 1 tablespoon at a time, mixing gently with a fork until the dough holds together when squeezed.
  4. Form The Dough: Divide the dough into two halves. Flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Preparing the Filling:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Mix Figs and Dry Ingredients: In a large bowl, toss the quartered figs with sugars, flour, lemon zest, lemon juice, cinnamon, nutmeg, and a pinch of salt. Mix gently to coat the figs evenly.

Assembling the Pie:

  1. Roll Out The Dough: On a lightly floured surface, roll out one disk of dough into a 12-inch round and transfer it to your pie dish. Trim the edges, leaving a slight overhang.
  2. Add the Filling: Pour the fig filling into the crust, and dot it with pieces of butter.
  3. Top Crust: Roll out the second disk of dough and place it over the filling. Trim the overhang, press the edges to seal, and create a decorative crimp. Make a few slits in the top crust for steam to escape.
  4. Egg Wash: Brush the top crust with the egg wash.

Baking:

  • Bake the Pie: Place the pie in the oven and bake for about 45-50 minutes or until the crust is golden and the filling is bubbly.
  • Cooling: Allow the pie to cool on a wire rack for at least 2 hours before serving.

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