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Fig Honey Pie Recipe

Fig Honey Pie Recipe

Learn how to make this homemade Fig Honey Pie with the perfect balance of sweet honey and jammy figs. This easy baking recipe features a buttery, flaky crust and a filling that showcases fresh figs at their peak. The addition of warming spices makes this the best seasonal dessert for showcasing nature's bounty.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
60 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Fig Honey Pie with a perfectly fluted crust, revealing juicy caramelized figs bubbling slightly through a lattice top. The cross-section shows layers of tender figs nestled in a honeyed filling that's set to perfection - neither too firm nor too runny. Soft natural light streams across the scene, highlighting the glistening glaze brushed over the lattice and the amber tones of the crust. The pie rests on a weathered wooden board alongside scattered fresh figs, a small jar of artisanal honey with a wooden dipper, and a light dusting of powdered sugar. A slice being lifted reveals the jammy fig interior and flaky layers of the all-butter crust.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh figs, stems removed and quartered</li><li class="ingredients-single-item">120ml high-quality honey</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cardamom</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar for sprinkling</li><li class="ingredients-single-item">2 tbsp honey for glazing (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie dough. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. This variation in butter size creates layers in your crust – the larger pieces create flakiness while the smaller ones provide tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine the ice water and apple cider vinegar in a small bowl. The vinegar inhibits gluten formation, helping ensure a tender crust. Add the liquid to the flour mixture a tablespoon at a time, stirring with a fork until the dough just begins to hold together when squeezed. You may not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust and a smaller portion (about 40%) for the lattice top. Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight. Proper chilling allows the gluten to relax and the butter to firm up, both essential for a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a large bowl, gently toss the quartered figs with honey, brown sugar, cornstarch, vanilla, spices, salt, and lemon juice. The cornstarch will thicken the juices as they cook, while the lemon juice brightens the flavors and helps preserve the figs' color.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Let the fig mixture sit for about 15-20 minutes to allow the figs to release some of their juices and for the flavors to meld together. This macerating step creates a more complex flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and place a baking sheet in the oven to heat up. A preheated baking sheet helps cook the bottom crust properly, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the larger disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a well-floured surface, roll the dough into a circle about 3-4mm thick and approximately 30cm (12 inches) in diameter. Keep rotating the dough as you roll to ensure it doesn't stick to the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the rolled dough to your pie dish by draping it over the rolling pin. Gently press it into the corners without stretching the dough (stretching causes shrinkage during baking). Trim the excess dough, leaving about a 2cm (3/4 inch) overhang. Refrigerate the bottom crust while you prepare the lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the smaller disk of dough to about 3mm thickness. Using a pastry wheel or knife, cut it into strips about 2cm wide for the lattice. Place the strips on a baking sheet lined with parchment paper and refrigerate for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the bottom crust from the refrigerator and pour in the fig filling, including all the accumulated juices. The filling should mound slightly higher in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Create a lattice top by laying half the strips across the pie in one direction, then weaving the remaining strips perpendicular to the first set, lifting and folding back strips as necessary to create a woven pattern. This not only creates a beautiful presentation but also allows steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Trim the lattice strips to align with the edge of the pie dish, then fold the overhang of the bottom crust up and over the edges of the lattice strips. Crimp or flute the edges decoratively to seal. This creates a sturdy edge that helps prevent filling from bubbling over.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Brush the lattice and crimped edge with egg wash, which will give your pie a beautiful golden sheen. Sprinkle with demerara sugar for extra crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Place the pie on the preheated baking sheet in the oven and bake for 20 minutes at 190°C (375°F), then reduce the temperature to 175°C (350°F) and continue baking for 40-45 minutes more. The high initial temperature sets the crust structure, while the lower temperature allows the filling to cook through without burning the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>The pie is done when the crust is deeply golden and the filling is bubbling thickly through the lattice, especially in the center. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Remove from the oven and place on a wire rack. For an extra touch of elegance and shine, warm 2 tablespoons of honey until fluid and brush over the hot lattice with a pastry brush.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Allow the pie to cool completely, at least 3 hours, before slicing. This resting period is crucial for the filling to set properly – cutting too soon will result in a runny pie.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Serve at room temperature with a dollop of lightly whipped cream or a scoop of vanilla ice cream. The pie keeps well at room temperature, loosely covered, for 2 days, or refrigerated for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig Honey Pie?

This pie combines fresh figs, high-quality honey, brown sugar, and warming spices (cinnamon and cardamom) in a homemade all-butter pastry crust. Cornstarch helps thicken the filling, while lemon juice brightens the flavours and preserves the figs' vibrant colour.

How to cook Fig Honey Pie at home?

Learn how to cook Fig Honey Pie by preparing a flaky butter crust, creating a filling with fresh figs macerated in honey and warm spices, assembling with a decorative lattice top, and baking in stages - first at a higher temperature to set the crust structure, then lower to fully cook the filling without burning. Allow proper cooling time for the filling to set completely.

How do I prevent a soggy bottom when making fruit pies?

Prevent soggy bottoms by preheating a baking sheet in the oven and placing your pie on it, which helps cook the bottom crust properly. Using cornstarch in your filling absorbs excess moisture, and allowing the filled pie to rest in the refrigerator before baking also helps the bottom crust set.

Can I use dried figs instead of fresh for a honey pie?

While fresh figs provide the best jammy texture and flavour, you can use dried figs if necessary. Rehydrate them first by simmering in water or apple juice for 15-20 minutes until plump. You'll need to adjust the sugar downward as dried figs are more concentrated in sweetness.

What's the best honey to use in a fig dessert?

Choose a distinctive, high-quality honey like orange blossom, wildflower or thyme honey that complements figs' natural sweetness. Avoid strongly flavoured varieties like buckwheat unless you specifically want that robust character. Local, artisanal honeys often provide the best flavour and aroma.

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Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight. Proper chilling allows the gluten to relax and the butter to firm up, both essential for a flaky crust." }, { "@type": "HowToStep", "name": "Prepare filling", "text": "While the dough chills, prepare the filling. In a large bowl, gently toss the quartered figs with honey, brown sugar, cornstarch, vanilla, spices, salt, and lemon juice. The cornstarch will thicken the juices as they cook, while the lemon juice brightens the flavors and helps preserve the figs' color." }, { "@type": "HowToStep", "name": "Macerate figs", "text": "Let the fig mixture sit for about 15-20 minutes to allow the figs to release some of their juices and for the flavors to meld together. This macerating step creates a more complex flavor profile." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "Preheat your oven to 190°C (375°F) and place a baking sheet in the oven to heat up. A preheated baking sheet helps cook the bottom crust properly, preventing a soggy bottom." }, { "@type": "HowToStep", "name": "Roll bottom crust", "text": "Remove the larger disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a well-floured surface, roll the dough into a circle about 3-4mm thick and approximately 30cm (12 inches) in diameter. Keep rotating the dough as you roll to ensure it doesn't stick to the surface." }, { "@type": "HowToStep", "name": "Line pie dish", "text": "Carefully transfer the rolled dough to your pie dish by draping it over the rolling pin. Gently press it into the corners without stretching the dough (stretching causes shrinkage during baking). Trim the excess dough, leaving about a 2cm (3/4 inch) overhang. Refrigerate the bottom crust while you prepare the lattice." }, { "@type": "HowToStep", "name": "Prepare lattice strips", "text": "Roll out the smaller disk of dough to about 3mm thickness. Using a pastry wheel or knife, cut it into strips about 2cm wide for the lattice. Place the strips on a baking sheet lined with parchment paper and refrigerate for 10 minutes to firm up." }, { "@type": "HowToStep", "name": "Fill pie", "text": "Remove the bottom crust from the refrigerator and pour in the fig filling, including all the accumulated juices. The filling should mound slightly higher in the center." }, { "@type": "HowToStep", "name": "Create lattice top", "text": "Create a lattice top by laying half the strips across the pie in one direction, then weaving the remaining strips perpendicular to the first set, lifting and folding back strips as necessary to create a woven pattern. 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The high initial temperature sets the crust structure, while the lower temperature allows the filling to cook through without burning the crust." }, { "@type": "HowToStep", "name": "Check doneness", "text": "The pie is done when the crust is deeply golden and the filling is bubbling thickly through the lattice, especially in the center. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil." }, { "@type": "HowToStep", "name": "Glaze (optional)", "text": "Remove from the oven and place on a wire rack. For an extra touch of elegance and shine, warm 2 tablespoons of honey until fluid and brush over the hot lattice with a pastry brush." }, { "@type": "HowToStep", "name": "Cool completely", "text": "Allow the pie to cool completely, at least 3 hours, before slicing. This resting period is crucial for the filling to set properly – cutting too soon will result in a runny pie." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve at room temperature with a dollop of lightly whipped cream or a scoop of vanilla ice cream. The pie keeps well at room temperature, loosely covered, for 2 days, or refrigerated for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "176" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-15", "reviewBody": "Perfect balance of honey and figs! The spices complement the fruit beautifully without overpowering. My guests couldn't believe I made it myself - definitely a showstopper dessert.", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Markus Schmidt", "datePublished": "2024-04-08", "reviewBody": "Flaky crust, jammy filling—outstanding! I've been baking pies for years and this recipe is exceptional. The detailed instructions about butter size and temperature made all the difference in achieving that perfectly flaky texture.", "name": "Best Crust Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-12", "reviewBody": "Best way to use summer figs! I grabbed some fresh figs from the farmers market and made this pie. The honey glaze at the end adds such a beautiful shine and extra layer of flavor. Worth every minute of preparation time!", "name": "Seasonal Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-04-05", "reviewBody": "Made this twice in one week! The first one was so good I had to make another for a family gathering. Everyone raved about the cardamom and cinnamon combination with the figs. The detailed lattice instructions helped me create a beautiful top crust.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lena Johansson", "datePublished": "2024-04-18", "reviewBody": "Honey flavor really shines through! I used a local wildflower honey and it paired beautifully with the figs. The vinegar tip for the crust was genius - produced the most tender pie crust I've ever made. Will be my go-to fig recipe from now on!", "name": "Honey Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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