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Fig Pecan Pie

Source of Recipe

From "The Complete Cajun Cookbook" by Ryan Boudreaux


Recipe Introduction

"Figs ripen around the end of June through mid-July in South Louisiana and along with the plentiful pecan supply make for a perfect pie combination. Plus, with fig preserves, you can make this pie all year 'round."

List of Ingredients

For the crust:
◦� 1 � cups all-purpose flour, plus more for dusting
◦� 8 tablespoons (1 stick) unsalted butter, at room temperature
◦� � teaspoon salt
◦� � cup cold water

For the filling:
◦� 15 whole fresh figs, chopped
◦� � cup cool water
◦� � cup granulated sugar
◦� 1 tablespoon cornstarch
◦� � cup light corn syrup
◦� � cup cane syrup
◦� 3 large eggs, beaten
◦� 1 teaspoon vanilla extract
◦� 1 cup chopped pecans
◦� � teaspoon ground cinnamon
◦� � teaspoon salt
◦� Whipped cream (optional)


Recipe

Make the crust:
In a large bowl of an electric mixer fitted with the paddle attachment, mix together the flour, butter, and salt on the lowest setting. Continue to mix until the butter is just incorporated into the flour. Turn off the mixer and scrape down the sides of the bowl. Turn on the mixer to the lowest setting, slowly add the chilled water, and mix together lightly until the water is fully incorporated. Form the pie dough into a ball. Wrap the pie dough tightly in plastic wrap, and refrigerate for 3 hours or overnight.

When ready to form the pie shell, place the dough on a lightly floured surface, and bring to room temperature, about 30 minutes. Roll out the dough to an 11-inch circle. Place it in a 9-inch pie pan, and trim and crimp the edges. Set the pie shell in the refrigerator while you make the filling.

Make the filling:
In a medium saucepan, combine the chopped figs, water, sugar, and cornstarch, and heat over medium-low heat. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the figs are soft and the liquid thickens. Set aside to cool.

Preheat the oven to 350� F. In a medium bowl, mix together the corn syrup, cane syrup, eggs, and vanilla. Stir in the pecans, cinnamon, and salt. Add the cooled fig mixture and stir.

Pour the filling ingredients into the pie shell. Bake for 45 minutes, or until browned on top. Remove from the oven, transfer to a cooling rack, and allow to cool completely. Once cooled, the pie can be covered and refrigerated up to 2 days. When ready to serve, cut into eight equal slices and, if you choose, serve with a dollop of whipped cream.

Serves 8



❧ Substitution Tip:
If using ready-made fig preserves, omit the water, granulated sugar, and cornstarch in the filling ingredient list, and just use � cup of the fig preserves instead. Just add them into the filling mix in step 4.