Fresh Fig Pie
Indulge in the rustic charm of this Fresh Fig Pie, a delightful dessert that showcases the natural sweetness of ripe, juicy figs. Encased in a flaky, golden pie crust and kissed with warm spices like cinnamon and nutmeg, this recipe strikes the perfect balance between fruit-forward flavors and cozy, aromatic undertones. A hint of lemon juice brightens the filling, while a touch of butter adds a luscious richness. Topped with an elegant lattice or full crust brushed with an egg wash for shine, this pie not only tastes divine but also looks stunning on the table. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this homemade fig pie is a show-stopping centerpiece for any occasion. Perfect for summer’s fig harvest or a special treat year-round, this dessert is guaranteed to impress!
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Recipe Information
Ingredients
- 450 grams Fresh figs
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 15 grams All-purpose flour
- 15 milliliters Lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 15 grams Unsalted butter
- 2 sheets Prepared pie crust
- 1 large Egg
- 15 milliliters Water
Instructions
Preheat your oven to 190°C (375°F).
Rinse the fresh figs under cool water and pat them dry. Slice each fig into quarters or eighths, depending on their size.
In a mixing bowl, toss the fig slices with granulated sugar, brown sugar, all-purpose flour, lemon juice, ground cinnamon, and ground nutmeg. Mix until the figs are evenly coated in the mixture.
Roll out one sheet of the prepared pie crust and press it into a 9-inch pie dish. Let the excess dough hang over the edges.
Spoon the fig filling into the crust-lined pie dish, spreading it out evenly.
Dot the filling with small pieces of unsalted butter to create a rich texture and flavor.
Roll out the second sheet of pie crust and lay it over the pie. Trim the excess dough from the edges, leaving about 1 inch overhang. Fold and crimp the edges together to seal the pie.
Beat the egg with the water in a small bowl to create an egg wash. Brush this mixture over the top crust for a golden finish.
Cut a few small slits into the top of the pie to allow steam to escape during baking.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. This allows the filling to set.
Slice and serve the pie as is, or with a scoop of vanilla ice cream for an indulgent treat.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 523.3 g | 190% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 237.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 280 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1454 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
