Figalicious!

Figtastic

Looks Great.  I never thought about freeziing figs but then again I never have any left over to freeze.

It looks wonderful - much like pumpkin pie. How does it taste?

Looks Deliscious

This is great!  Thanks for the post! 
Suzi

That is definitely something me (with some help from the wife) will try this summer.

Thanks, it looks delicious! I presume any fig will do...

Darn it..Now I want fig pie. One scoop of vanila ice cream with mine, thanks. Oh, don't forget a cup coffee, thanks.


luke

Looks yum! Fruits of labor!

Looks fantastic!  What's the recipe?  I have some DK frozen...

FMD fig roll was yummie, yummie.

Taste? Powerfully figgy, maybe too figgy. Would benefit from the addition of something that would impart a more complex flavor. Suggestions?

Consistency? Somewhat custardy, not sticky like pecan pie. Adding a quart of cane syrup would fix that. :)

Recipe? Any type of ripe fig would do, I am sure. Even the dreaded BT could be made delicious. Hey, we just gave Brown Turkey a lifeline.

Here you go Paul,

So what was the rest of the recipe  :)

Adding apple to other fruits can solve many problems. They go well with apricot, blueberry, blackberry, and peach. Probably other things too, maybe figs... I usually use them as an extender, or something to calm a strong flavor. They are not that expensive, and easy to get.

The dried fig sheets look good too. I'd call that fig leather. Probably would be good with a bit of cream cheese rolled inside. Maybe with a few chopped nuts too.

fig roll-ups .........

How about a recipe of that pie? Looks good.

The pie is 99% Alma fig (not counting the graham cracker crust). The only additives are a pinch of salt, 1/2 cup of cane sugar and the thickener (1/4 cup corn starch).

The mixture is brought to a boil and then poured into the pie shells. Refrigerate for an hour and then eat.

It's not bad but I like the idea of an extender, Gina, especially something like apple sauce. I tried mixing figs and blueberries in a leather roll-up and that combination simply didn't work. 

The fig leather is really excellent with walnuts. The combination comes very close to the taste of  "crocette di fichi secchi", large dried white figs stuffed with pieces of walnut. I used to eat tons of them as a child in Calabria.

Recipe:

http://manidiburro.blogspot.com/2009/09/crocette-di-fichi-ovvero-la-ricetta.html

For a more traditional pie (baked) i would start with a pumpkin pie recipe minus the spices.  It would truly be "custardy" because that is the base recipe for pumpkin pie - sugar, eggs, milk, plus pumpkin and spices.  I bet it would definitely be less figgy.

Let me know how it turns out! 

Brilliant looking pie!

I'd try the thinnest of smears on a pastry base. Add a teensy layer of crème patissière on top of that and you'll have me knocking at your door. Maybe try a thin browned butter crust instead of the pastry cream (try adapting the topping from the apple and raisin brown butter tart found halfway down this page). It's more of a tart though. I wouldn't know where to start with pies (i.e. deep dish American).