Fig and Walnut Pie Recipe
Fig and Walnut Pie! This delightful dessert is a celebration of seasonal figs and crunchy walnuts, encased in a buttery, flaky crust.
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Ingredients
For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 4-5 tablespoons water (ice cold)
For the Fig and Walnut Filling:
- 2 ½ cups figs (fresh halved or quartered or sliced )
- ¾ cup granulated sugar
- ½ cup walnuts (chopped)
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
For the Egg Wash:
- 1 large egg (beaten)
Instructions
Step 1: Prepare the Pie Crust
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed unsalted butter to the flour mixture.
- Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.
- Gather the dough and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Fig and Walnut Filling
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the halved or quartered fresh figs, granulated sugar, chopped walnuts, all-purpose flour, and pure vanilla extract. Mix until the figs are well coated.
Step 3: Roll Out the Pie Crust
- On a lightly floured surface, roll out the chilled pie crust to fit a 9-inch pie dish.
- Carefully transfer the rolled-out crust to the pie dish, gently pressing it to fit the edges.
Step 4: Add the Fig and Walnut Filling
- Pour the prepared fig and walnut filling into the pie crust, spreading it out evenly.
Step 5: Create a Decorative Top (Optional)
- You can create a decorative top by arranging additional figs and walnut halves on top of the filling in a circular pattern.
- Brush the edges of the crust with the beaten egg for a golden finish.
Step 6: Bake the Pie
- Place the pie in the middle rack of a the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool on a wire rack before serving
Notes
Fresh Figs: Look for fresh figs with smooth skin and vibrant color. The figs should be ripe but not overly soft.
Walnuts: You can toast the walnuts before adding them to the filling for a richer flavor.
Pie Crust Options: While making your own pie crust is recommended for the best taste, you can use a store-bought pie crust for convenience.
Adjusting Sweetness: Taste the fig and walnut filling before baking and adjust the sugar to your liking, depending on the sweetness of the figs.
Baking Time: Keep a close eye on the pie as it bakes to prevent overcooking. The crust should be golden brown, and the filling should be bubbly and aromatic.
Serving Suggestions
Enjoy the Fig and Walnut Pie on its own or pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a delightful treat. Storage and Shelf Life Tips
Storage: Cover the pie loosely with plastic wrap or aluminum foil and store it at room temperature for up to 2 days. After that, refrigerate it. Refrigeration: For longer storage, refrigerate the pie for up to 4-5 days. Bring it to room temperature or reheat it before serving. Freezing: You can freeze the unbaked pie for future enjoyment. Wrap the assembled pie tightly in plastic wrap and aluminum foil before freezing. Bake it directly from frozen, adding a few extra minutes to the baking time. Expert Tips
Perfecting the Crust: Keep your butter cold and handle the pie crust dough as little as possible to achieve a tender and flaky crust. Adjusting Sweetness: Taste the fig and walnut filling before baking and adjust the sugar to your liking, depending on the sweetness of the figs. Baking Time: Keep a close eye on the pie as it bakes to prevent overcooking. The crust should be golden brown, and the filling should be bubbly and aromatic.
Enjoy the Fig and Walnut Pie on its own or pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a delightful treat. Storage and Shelf Life Tips
Storage: Cover the pie loosely with plastic wrap or aluminum foil and store it at room temperature for up to 2 days. After that, refrigerate it. Refrigeration: For longer storage, refrigerate the pie for up to 4-5 days. Bring it to room temperature or reheat it before serving. Freezing: You can freeze the unbaked pie for future enjoyment. Wrap the assembled pie tightly in plastic wrap and aluminum foil before freezing. Bake it directly from frozen, adding a few extra minutes to the baking time. Expert Tips
Perfecting the Crust: Keep your butter cold and handle the pie crust dough as little as possible to achieve a tender and flaky crust. Adjusting Sweetness: Taste the fig and walnut filling before baking and adjust the sugar to your liking, depending on the sweetness of the figs. Baking Time: Keep a close eye on the pie as it bakes to prevent overcooking. The crust should be golden brown, and the filling should be bubbly and aromatic.
Nutrition
Serving: 1 servingCalories: 383 kcalCarbohydrates: 56 gProtein: 4 gFat: 17 gSaturated Fat: 8 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 4 gTrans Fat: 0.5 gCholesterol: 31 mgFiber: 3 gSugar: 35 gIron: 2 mg
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