Fig Pecan Pie
Eileen Goltz |
Pareve or Dairy
- Pastry for a 9-inch single crust pie
- ¾ cup finely-chopped stemmed dried figs (about 5 oz.)
- 2 Tablespoons sweet white wine
- 2 Tablespoons water
- 1 cup firmly-packed brown sugar
- 1 cup corn syrup
- 3 large eggs
- ¼ cup unsalted butter or margarine, melted and cooled
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves, toasted
- Preheat oven to 375°F.
- In a heavy small saucepan over low heat, combine the figs, wine and water; heat until liquid is all absorbed, approximately 5 minutes. Remove from heat and let cool.
- In a large bowl, mix together the brown sugar, corn syrup, eggs, butter, vanilla, and salt. Stir in the toasted pecans and then the cooled fig mixture; set aside.
- Place the pie crust dough into a 9-inch glass pie dish. Fold edge of the dough over and crimp the edges so that they are higher than the pie pan. Pierce the bottom with a fork. Freeze crust 15 minutes.
- After the 15 minutes, line the top of the crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, approximately 10 minutes. Remove from oven and remove aluminum foil and beans. Return the crust back to the oven and bake 10 minutes. Remove pie crust from the oven and reduce oven temperature to 325°F.
- Spoon the filling into the warm crust. Return the pie to the oven and check after 30 minutes. The filling should be puffed at the edges and set in the center, if not cook an additional 5 to 10 minutes .
- Remove from oven and cool. When cool refrigerate for at least an hour or until the filling is cool.
- Best if made the day before serving.