If any of you still have fresh figs on the tree, you can make this Fresh Fig Pie.

I know many of you froze whole figs this year. I have not tried this recipe with frozen, defrosted figs, but I think you could use them. Don’t use fig preserves for this recipe. They would be too sweet.

This pie is a breeze to make if you use store-bought, already rolled out pastry for the crust, which is what I did for the photograph. Peeled figs are simply put into the crust and sugar is sprinkled over them. Top the figs with a sprinkle of fresh lemon juice and a few pats of butter, and that’s it.

The pie is baked on the bottom oven shelf at a high temperature. Instead of crimping the edge, I made it farmhouse-style, where I made a decorative edge and gently folded the pastry over the top of the figs.

Some of the juice lapped over the edge but that doesn’t hurt anything, either.

Fortunately, I had beautiful purple figs from my daughter’s tree to use for this pie, although I was a little shy of the required five cups.

If the figs you’re using are frozen, I would defrost them before adding them to this pie.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.