This recipe was a Runner up in this months issue of Central Texas Electric Coop.

Recipe was submitted by Jean A. Bunyard of Rusk County, Texas.

Fig Pecan Pie
2/3 cup sugar
2 T flour
2 cups sliced figs (fresh or dried)
1/2 cup pecans, chopped
1 T lemon juice
1 T lemon zest
butter
milk
pinch of salt
top and bottom crust for 9 inch pie

Preheat oven to 375 degrees.
Mix sugar, flour and salt; sprinkle half of mixture evenly into pastry-lined pie pan.
Next arrange figs and pecans in pie pan then sprinkle with lemon juice, zest and remaining flour mixture.
Dot generously with butter.
Fit top crust over pie, sealing edges.
Brush top with milk and cut vents.
Bake 15 minutes, then reduce oven temperature to 350 degrees and bake 30 minutes longer.
Cover edges of crust with strips of foil to prevent over-browning, if necessary.
Allow to cool before cutting.



Let me know how it turns out.

Hi Cathy,

Two of my favorite things: Figs and Pie.  :)

I have to admit, when I first saw the title, I was thinking of a traditional pecan pie with mashed figs mixed into the syrup/sugar/egg concoction.  I was all excited about that, but this seems pretty good too.  I'll probably try it this summer (well, if the trees produce).

~james

Do you ship?

Send me the variety you would like me to use, and I will send you a pie when I get figs. ;)

Looks very yummy. Thank you so much for sharing this runner up recipe with us.

I may make this later in the week...have a holiday gathering on Saturday.  If I do, I will remember to take a photo and update with tasting feedback.

Sara