Remember yesterday's post? Did I have you wondering what other delicious creations I made with the remaining figs? Well, I made my first pie recipe. At first I was thinking of making a tart, but making a pie sounded much more promising. If you love figs, you will love this pie for sure! Other than getting the pie crust ready, this recipe is fairly simple and anyone should be able to have a trouble-free (and gluten-free) baking experience. Once again, I started off with a pie crust recipe from King Arthur Flour, which you
can access on the link below...
1 Cup King Arthur Gluten-Free Multi-Purpose Flour (Plus more)
1 Tbsp. Sugar
½ Tsp. Xanthan Gum
½ Tsp. Salt
6 Tbsp. Butter
1 Large Egg
2 Tsp. Vinegar
3 Tbsp. Water
2 lbs. Fresh Black Mission Figs
¼ Cup Sugar
In a large bowl, mix dry ingredients (flour, sugar, xanthan gum, and salt). Add butter while it is still cold and mix until crumbly. In a separate bowl, mix egg and vinegar. Add this liquid mixture to dry ingredients and stir, adding water. Shape into a ball and wrap in plastic wrap. Place in the refrigerator for an hour. Take out the dough (letting it rest at room temperature for 15 minutes) and dust a clean working surface with more flour. Preheat oven to 400°F. Coat a 9" pie pan with cooking spray to prevent sticking and roll out the dough. Transfer crust into the pie pan and let stand for a few minutes. Meanwhile, rinse and quarter figs. Arrange figs neatly inside pie crust and dust with sugar. Place in the oven for approximately 40 minutes, or until crust becomes golden. Remove from oven and let cool. Cut into thin slices... Enjoy!
Note: To make recipe healthier, use fat free butter and stevia instead of sugar. Figs can be filling, which is why I sliced the pie into thin pieces. I strongly suggest that you do as well.