Fresh Fig Pie
Makes 1 (9-inch pie); serves 8. This recipe is in “From The Sugar Bowl, A collection of Cajun Recipes From Louisiana Sugar Families & Their Friends.” It was submitted by Mrs. M. J. Giamalva of Baton Rouge.
5 cups firm ripe figs, peeled
6 tbls. sugar, more if figs are not sweet
Juice of one lemon
6 tbls. butter, cut into pats
Pastry for 9-inch lattice pie
1. Preheat oven to 425 F.
2. Place figs in unbaked pie shell, sprinkle with sugar then lemon juice. Dot with butter pats. Place lattice strips over pie, crimp pie crust edge OR make farmhouse-style by gently folding pie crust over filling.
3. Bake on lower rack of oven. Place in preheated oven for 30-40 minutes or until pie edges are lightly browned.
Note: “When using Celeste figs, I do not peel them. Then it takes only a few minutes to prepare. I also double-crust pie often, which is easier.”