(This recipe is from James McNair's Pie Cookbook. I love his recipes!!!)
I use refrigerated pie crusts, even though the cookbook stresses that you must always make your own. I like pillsburys, so that's what I use.)
Fresh Fig & Thyme Pie
2 Pie Crusts (I like Pillsbury's refrigerated pie crusts)
5 c. stemmed & quartered fresh figs (about 40 med. sized figs)
3/4 c. granulated sugar
6 Tbsp. AP flour
1 Tbsp. fresh thyme leaves
2 Tbsp. freshly squeezed lemon juice (very important that it's not bottled juice)
2 Tbsp. butter, cut into small pieces (unsalted is better)
1 egg white, lightly beaten
1 egg, lightly beaten with 2 Tbsp heavy cream for glazing
granulated sugar for sprinkling
Preheat oven to 425.
Put first crust into pie pan.
In a bowl, toss figs, sugar, flour, thyme and lemon juice.
Transfer to the pie crust, mounding mixture slightly in the center. Dot with butter.
Moisten edges of pie shell with beaten egg white and cover with top crust. Flute edges. Cut air vents in shell and brush the crust with the egg glaze and sprinkle with sugar.
Bake 15 minutes. Reduce the oven temp to 350 and cook until golden brown, about 45 minutes longer. Serve warm or at room temp.