Tierra's Fresh Fig Pie
resh fig pie is to El Salvadorans as apple pie is to Americans.
It is one of the country's most popular desserts and is featured in
most restaurants. It comes to Tierra via Ticha Krinksy, a native of
El Salvador and one of the chef/owners, along with husband Dan, who
is a native of the southern tip of Long Island, N.Y. Tierra
specializes in the flavors and cuisines of South America, Central
America, the Caribbean and Mexico. Ticha was happy to share the
recipe.
List of Ingredients
Tierra's Fresh Fig Pie
Makes 8 servings
Preparation time: 30 minutes
Cooking time: 1 hour, 10 minutes
A not-too-sweet topping is a perfect complement for the figs in this
traditional pie. You can substitute dried figs or other sweet fresh
fruits, including bananas. The crust recipe makes enough for two pies.
For the crust:
2 cups all-purpose flour or unbleached flour
3 tablespoons granulated sugar
Pinch salt
1 cup minus 1 tablespoon (15 tablespoons) unsalted butter, chilled or frozen
3 tablespoons cold orange juice
For the pie:
3 cups quartered fresh figs
1 lime
2 cups sour cream
1/2 cup heavy cream or half-and-half
1 1/2 tablespoons cornstarch
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten with 1 tablespoon water
To make the crust: In a food processor, blend together the flour,
sugar and salt. Cut butter in small pieces and carefully set in
processor bowl. Whirl until incorporated and mixture resembles
cornmeal. Slowly add orange juice as you pulse. Remove from bowl and
knead into a ball. Divide in two. Wrap half and freeze for another
use. Wrap remaining half and chill until ready to use.
To make the pie: Place figs in medium bowl. Squeeze lime juice over
the figs and toss. (This is done because sometimes the figs are too
sweet and need some balance.) Set aside.
In a large mixing bowl, whip together the sour cream, cream,
cornstarch, sugar and vanilla. Whip until slightly thickened, about 3
minutes. Set aside.
Preheat oven to 350 degrees.
Remove the pie dough half from refrigerator and roll to 1/4-inch
thickness. Press into a 9-inch tart pan and place pie weights on
bottom of crust. Bake 15 minutes. Brush with egg wash and return to
oven until lightly golden, about 5 minutes more. Remove from oven and
spread figs evenly on shell. Pour the cream mixture over the figs and
gently press down with a spatula. Return to oven and bake for 45 to
55 minutes, until pie is dotted with a few specks of brown. Let stand
about 30 minutes before slicing. (Refrigerate any leftovers.) Serve
with vanilla cream or ice cream.
Per serving (with half-and-half): 394 calories (percent of calories
from fat, 58), 5 grams protein, 38 grams carbohydrates, 3 grams
fiber, 25 grams fat, 85 milligrams cholesterol, 64 milligrams sodium.
Per serving (with heavy cream): 425 calories (percent of calories
from fat, 62), 5 grams protein, 38 grams carbohydrates, 3 grams
fiber, 29 grams fat, 98 milligrams cholesterol, 62 milligrams sodium.Recipe
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