Autumn officially begins this Tuesday! I’ve been talking about it for weeks and now its SO CLOSE! To celebrate the occasion, I thought I’d try a spiced pie with fall figs.
I loved the spice of the filling in this pie. It called for star anise pods, which I had never used before, fresh ground in a coffee mill to get the most flavor. Smelled absolutely amazing while baking!
I did run into an issue with the amounts called for in the recipe (as you might be able to tell from the photos). It seems as though I had about half the amount of figs necessary to fill the pie dish, even though I definitely had a full pound. There was enough of the filling for 2 lbs of figs so I would suggest doubling the figs while keeping the rest of the ingredients the same.
The lemon zest on the top is optional but I wouldn’t skimp on it. Adds a nice zing to a very autumn spice flavor. The filling is quite strong, the anise being the predominate flavor. I found it delicious but definitely only needed a small slice. Add some french vanilla ice cream as a base and it’s a great autumn dessert!
Spiced Fig Pie – Recipe from First Prize Pies
- Classic pie crust for one 9-inch pie
- 1 pound fresh figs (Mission or Turkish), sliced in half lengthwise and stemmed
- 1 star anise pod
- 3 whole cloves
- 1/2 cup honey
- dark one is good for this recipe
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons cornstarch
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- Lemon zest for topping
- Preheat the oven to 425˚F. Roll out the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate, trim the overhang to about 1 inch, tuck the overhang under, and crimp decoratively. Blind bake the pie crust until partially baked; set it aside to cool. Lower the oven to 350˚F.
- Make the filling: Arrange the figs, cut side up, in the bottom of the pie crust, keeping them pressed closely together.
- In a spice grinder, coffee mill, or mortar and pestle, finely grind the star anise and cloves.
- In a large bowl, whisk together honey, sugar, butter, cornstarch, allspice, and salt until combined. Pour the mixture over the figs.
- Put the pie on the baking sheet and bake it for 30 to 50 minutes, until the figs are tender and the juices are thickened. Remove it to a rack to cool completely, at least 1 hour. Sprinkle with lemon zest, if using. This pie can be kept refrigerated, covered in plastic wrap, for up to 5 days. Allow it to come to room temperature or warm it through in a love oven, before serving.