Fig Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">300g plain flour</li> <li class="ingredients-single-item">150g cold unsalted butter, cubed</li> <li class="ingredients-single-item">50g caster sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">750g fresh figs (about 12-15), quartered</li> <li class="ingredients-single-item">120g brown sugar</li> <li class="ingredients-single-item">60g honey</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">¼ tsp ground cardamom</li> <li class="ingredients-single-item">¼ tsp sea salt</li> <li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">Zest of 1 lemon</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li> <li class="ingredients-single-item">1 tbsp demerara sugar</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm pie dish</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pie weights or dried beans</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Keeping the butter cold and working quickly prevents the fat from melting before baking, which is essential for creating those lovely flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Stir in the caster sugar, then add the beaten egg and just enough ice-cold water to bring the dough together. The dough should hold together but not feel sticky. Form the dough into a ball, divide into two portions (one slightly larger than the other), flatten each into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting time relaxes the gluten and firms up the butter, ensuring your pastry will be tender rather than tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare your filling. Place the quartered figs in a large bowl. In a separate bowl, mix together the brown sugar, honey, cornstarch, cinnamon, cardamom, salt, vanilla seeds, lemon juice, and zest. Pour this mixture over the figs and gently toss until evenly coated. Let the mixture sit for about 15 minutes to allow the figs to release some of their juices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 190°C (170°C fan). Remove the larger disc of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness, making a circle large enough to line your pie dish with some overhang. Carefully transfer the rolled dough to your pie dish, gently pressing it into the corners without stretching it. Trim the excess, leaving about 2cm overhang, which we'll use later to seal the pie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Line the pastry case with parchment paper and fill with baking beans or dried beans. Blind bake for 15 minutes, then remove the beans and paper, and bake for another 5 minutes until the base is just starting to dry out but not yet browned. This partial blind baking ensures your bottom crust won't become soggy from the juicy fig filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Roll out the second disc of dough to the same thickness. For a classic lattice top, cut the dough into strips about 2cm wide. Alternatively, you can use cookie cutters to create decorative shapes for a more creative topping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Give your fig filling a final gentle stir and pour it into the partially baked pastry case, including all the juices which have formed (the cornstarch will thicken these during baking). Arrange your lattice or decorative pieces on top of the filling. If making a lattice, lay strips in one direction, then fold back alternate strips to weave perpendicular strips through them, creating a woven pattern. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Fold the overhanging edge of the bottom crust over the edges of your lattice, pinching gently to seal. Brush the top with the egg and milk wash, which will give your pie a beautiful golden color, then sprinkle with demerara sugar for a delicious caramelized crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Place the pie on a baking sheet (to catch any bubbling juices) and bake for 45-50 minutes until the pastry is deeply golden and the filling is bubbling. You should see thick bubbles in the filling - this indicates that the cornstarch has activated and will properly thicken your filling. If the edges are browning too quickly, cover them with foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the pie to cool for at least 2 hours before slicing. This crucial resting time allows the filling to set properly - cutting too soon will result in a runny filling. Serve at room temperature with a dollop of crème fraîche or vanilla ice cream to complement the honey-sweet figs and warming spices. Your fig pie will keep at room temperature for 2 days, or refrigerated for up to 4 days. </li> </ol>