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Fig Pie Recipe

Fig Pie Recipe

Master this homemade fig pie with the perfect balance of honey-sweetened figs and buttery, flaky crust. The best way to showcase fresh figs when in season, this easy baking recipe transforms the delicate fruit into a caramelized, jammy filling with warm spices for a showstopping dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

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

What ingredients are used in Fig Pie Recipe?

The Fig Pie Recipe uses fresh figs, plain flour, unsalted butter, caster and brown sugar, eggs, honey, cornstarch, spices (cinnamon and cardamom), vanilla, lemon juice and zest. The finishing touches include demerara sugar for a crisp topping.

How to cook Fig Pie Recipe at home?

Learn how to cook Fig Pie Recipe by making a buttery pastry, blind baking it, then filling with honey-sweetened fresh figs tossed with warming spices. Create a lattice top, brush with egg wash, sprinkle with demerara sugar, and bake until golden. The key is allowing it to cool completely so the filling sets properly.

Can I use dried figs instead of fresh ones for this pie?

While fresh figs are ideal for their juicy texture and delicate flavour, dried figs can work in a pinch. Rehydrate them by simmering in water or fruit juice for 15-20 minutes until plump, then drain well before using. The flavour will be more concentrated, so reduce added sugar slightly.

What's the secret to ensuring a flaky pastry crust with fruit pies?

The secrets to flaky pastry are using cold butter, handling the dough minimally, resting it in the refrigerator, and blind baking the base. For fruit pies specifically, adding cornstarch to the filling prevents excess moisture from making the bottom soggy.

When is the best season for making homemade fig desserts?

Late summer to early autumn (August through October) is prime fig season in the UK and Europe. This is when fresh figs are at their sweetest and most affordable. Some regions have a smaller early crop in June. For the most flavourful pie, use ripe figs that yield slightly to gentle pressure.

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If the edges are browning too quickly, cover them with foil." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the pie to cool for at least 2 hours before slicing. This crucial resting time allows the filling to set properly. Serve at room temperature with a dollop of crème fraîche or vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Isabelle Laurent", "datePublished": "2024-06-01", "reviewBody": "Heavenly combination of flavors! The honey and spices with the figs created such a sophisticated dessert. My French in-laws were thoroughly impressed and asked for the recipe.", "name": "Sophisticated Flavor Profile", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Morales", "datePublished": "2024-05-25", "reviewBody": "Best way to use seasonal figs! I've struggled with fig desserts in the past but this recipe balanced the sweetness perfectly. The crust stayed wonderfully flaky and the filling set beautifully.", "name": "Perfect for Fresh Figs", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-30", "reviewBody": "The spice blend is absolutely perfect! I especially loved the cardamom which complemented the figs beautifully. I've made this twice in one week already - once for family and again for colleagues.", "name": "Wonderful Spice Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Chen Wei", "datePublished": "2024-06-05", "reviewBody": "The honey addition was genius! It created a wonderful depth of flavor with the figs that plain sugar wouldn't achieve. This pie impresses every dinner guest I've served it to.", "name": "Honey Makes It Special", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Bennett", "datePublished": "2024-05-28", "reviewBody": "Worth hunting down fresh figs! I had to visit three markets to find good ones but the result was spectacular. The blind baking step really does prevent a soggy bottom - don't skip it!", "name": "Stunning Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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