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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a basic recipe which we tweak according to the fruit we use. With apples I've added plenty of cinnamon, as an example. Let your imagination and the seasons lead you to new combinations and flavors. Ingredients:
1 pie crust, unbaked |
1 1/4 lb. fresh figs, stemmed and quartered lengthwise (use chunks of apples, sliced pears, nectarines...) |
1/3 cup firmly packed brown sugar |
1 1/2 tsp finely grated lemon zest |
1 tsp vanilla extract |
2 tbsp whole milk |
1/4 cup flaked almonds |
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. On a lightly dusted surface roll out the pie crust to to just over 13 inches and about 1/8 thick. Lift and turn the dough a few times to keep it from sticking. cover with plastic wrap and set aside.
3. In a large bowl toss together the figs, brown sugar, lemon zest, and vanilla gently to evenly distribute the ingredients.
4. Uncover the dough and transfer it to the parchment paper on the baking sheet.
5. Arrange the figs in the center of the dough, leave a two-inch border uncovered.
6. Fold the border of the dough up over the filling and pleat it loosely all around leaving an uncovered area in the center.
7. Brush the exposed dough with the cream. Sprinkle the almonds on the dough and press them to be sure they stick.
8. Bake until the crust is golden and the figs are tender when pierced with the tip of a knife, about 40 minutes.
9. Remove from oven and let cool on a rack.
10. Serve warm or at room temperature.
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