Brown Butter-Fig Pie
2014-07-01 01:43:07
Yields 1
Ingredients
- Basic Piecrust (recipe follows)
- 3 (7-ounce) bags dried Mission figs, halved*
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- ¾ cup firmly packed dark brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Bourbon Whipped Cream, recipe below
Instructions
- 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.
- Preheat oven to 350°.
- 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.
- In a small saucepan over medium heat, add butter, and cook until browned and nutty in aroma. Remove from heat, and set aside.
- 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
2017-08-16 05:53:11
Yields 1
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 1 large egg
- 2 tablespoons cold water
Instructions
- In a large bowl, sift together flour, sugar, and salt.
- In the work bowl of a food processor, add flour mixture and butter; process until flour resembles course crumbs, about 45 seconds.
- 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
2014-07-01 01:52:04
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 tablespoon bourbon
Instructions
- 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/
Could fig preserves be used instead of dried
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.
I would skip 3rd step and go to number 4. Keep in mind, figs already sweetened in jar of sugar is already added. I would fold Figs into brown butter mixture before the pie.
Would this recipe work with fresh figs? What would adjustments be?
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).
I would think you could dry your fresh figs, then use them in the recipe.