Fig Pie

Fig Pie
  • 375g shortcrust pastry
  • 2 cups finely chopped dried Figs
  • 1 cup boiling water
  • ¼ cup sugar
  • 1 tablespoon golden syrup
  • rind and juice of I lemon
  • 1 apple, peeled, cored and finely chopped
  • ½ tsp ground ginger
  • ½ cup soft breadcrumbs
  • a little extra sugar
  1. Grease a 20cm Pie Plate. Roll out pastry thinly and line Pie Plate with half of it. Simmer figs with the water, sugar and golden syrup, very gently, for about 20 minutes. Cool. Add rind and juice of lemon, apple, ginger and breadcrumbs. Spoon into pastry lined shell. Damp edges of pastry and cover with remaining pastry. Crimp edges and cut slits in top. Brush with water and spnnkle with extra sugar. Bake in a hot oven (220 C) for 30 minutes or until pastry is golden and cooked through, reducing heat if necessary. 6 servings


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