Fig and Walnut Pie

Hot weather has a silver lining!

Fig and Walnut Pie

4-5 cups chopped figs (about 14 figs)
2 Tbl lemon juice
1/2 cup sugar
2 Tbl flour

1/2 teaspoon of cinnamon
1/2 teaspoon of salt
1 cup chopped walnuts

Place chopped figs in a large bowl and add lemon juice and stir. In a separate bowl combine sugar, flour, cinnamon, and salt. Add dry ingredients to figs and mix well. Add cup of walnuts, mix well and then let sit for 15 minutes. Pour filling into pie crust, dot with unsalted butter and cover with top crust.

Bake at 400°F for 20 minutes. Lower heat to 350°F and continue baking for another 40 minutes or until pie is golden brown.

Summer is here, and with it comes blazing hot days in the garden. This is when our little Kadota Fig Tree is at it's best. Beautiful yellow green figs start ripening and each one is a little sack of sweetness! Yum! Usually, our Northern Californian climate is a little too cool for figs and only a very few ripen. However, as a silver lining to the recent trend of truly hot weather, enough fruit is ripening that I could finally make a pie with them. Because the fruit is so sweet to begin with, I only add a half cup of sugar. Instead of tapioca, only a little flour is needed to thicken the pie filling. The nuts add flavor and texture to the filling and the final product came out perfect first time. We ate our warm pie in the patio with a cup of coffee. Best. Breakfast. Ever.

Enjoy figgy goodness!

— The Pie Lady

The Pie Diaries was cooked up by Mary Osborn

To see more of her work, please visit www.mosborndesigns.com

Summer Sweetness! • July 2024