Brown Butter-Fig Pie

Brown Butter-Fig Pie
Yields 1
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Ingredients
  1. Basic Piecrust (recipe follows)
  2. 3 (7-ounce) bags dried Mission figs, 
 halved*
  3. ½ cup unsalted butter
  4. ½ cup all-purpose flour
  5. 1 tablespoon cornstarch
  6. 1 teaspoon kosher salt
  7. ¾ cup firmly packed dark brown sugar
  8. 1 teaspoon vanilla extract
  9. 4 large eggs
  10. Bourbon Whipped Cream, recipe below
Instructions
  1. On a lightly floured surface, roll Basic Piecrust to ⅛-inch thickness. Transfer to a 9-inch deep-dish pie plate, and gently press into the bottom and up the sides. Trim or crimp edges as desired. Refrigerate 20 minutes.
  2. Preheat oven to 350°.
  3. In a small saucepan, add dried figs and enough water to cover. Bring to a boil; reduce to a simmer. Cook until figs are plump, about 15 minutes. Strain figs, and spread evenly over piecrust.
  4. In a small saucepan over medium heat, add butter, and cook until browned and nutty in aroma. Remove from heat, and set aside.
  5. In a medium bowl, whisk together browned butter, flour, cornstarch, salt, sugar, and vanilla. Gently whisk in eggs; pour over figs. Bake until firm in the center, about 40 minutes. Let cool 1 hour, and serve with Bourbon Whipped Cream.
Louisiana Cookin https://www.louisianacookin.com/
Basic Piecrust
Yields 1
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Ingredients
  1. 2 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 1 teaspoon salt
  4. ¾ cup cold unsalted butter, 
cubed
  5. 1 large egg
  6. 2 tablespoons cold water
Instructions
  1. In a large bowl, sift together flour, sugar, and salt.
  2. In the work bowl of a food processor, add flour mixture and butter; process until flour resembles course crumbs, about 45 seconds.
  3. Add egg and 2 tablespoons water; process until dough forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate 30 minutes or up to overnight. Remove from refrigerator 15 minutes before rolling.
Louisiana Cookin https://www.louisianacookin.com/
Bourbon Whipped Cream
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Ingredients
  1. 1 cup heavy whipping cream
  2. 2 tablespoons confectioners’ 
sugar
  3. 1 tablespoon bourbon
Instructions
  1. In a medium bowl, combine cream, sugar, and bourbon, and beat at high speed with a mixer until stiff peaks form. Cover, and refrigerate until serving.
Louisiana Cookin https://www.louisianacookin.com/

4 COMMENTS

    • If you have the type of fig preserves that contain whole (or at least mostly-whole) figs, you could drain them and use those figs with this recipe. The texture would be different (from the softer figs), but the flavor should be nice.

    • As it’s written, this recipe would not work well with fresh figs. In addition to not being as sweet as dried figs, the fresh figs would likely have a higher water content (which would lead to a soggier pie).

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