Fig Pie with Walnuts

Fig Pie with a Caramel Walnut Glaze

This is a pie that combines the finest of Jacques Pépin and the American classic chess pie. The rich egg custard filling is bottomed with a fig and walnut compote deglazed with white wine and butter. Then the pie is sealed with a golden caramel walnut glaze.

Figs to me are one of those ingredients that signify richness and importance. So any dessert that embodies this majestic fruit is given the same prominence. After you bake hundreds of pies you start to say to yourself this will go well with that. So this is how this fig pie was developed.  Jump to Fig Walnut Pie Recipe  …

Fig Pie with Walnuts Video

History of Figs:

Figs are believed to be the earliest fruits cultivated by man. Figs are native to areas of Asiatic Turkey to northern India. Fig orchards spread to all the countries around the Mediterranean. Today, the United States, Iran, Turkey, Greece, and Spain are the primary cultivators of dried figs.

Worldwide, there are thought to be more than 1,600 varieties of figs. In California, two primary varieties of figs are grown: the amber colored Golden and the dark purple Mission. The Golden and the Mission varieties are the most prevalent varieties in the world fig market and represent over two-thirds of the California fig agriculture.

Fig facts:

• The Spaniards introduced Mission Figs to the California territory in the early 16th century.
• In Roman times figs were considered to be restorative. They were believed to increase the strength of young people, to maintain the elderly in better health and to make them look younger with fewer wrinkles. –Pliny (52-113 AD).
• Figs made their first commercial product appearance with the 1892 introduction of Fig Newtons® cookies.
• Eating one-half cup of figs has as much calcium as drinking one-half cup of milk.

 

Types of Figs

Black Mission Fig

TASTE AND TEXTURE: Small, with a thin, moist, dark skin; a robust fruitiness with a pleasant touch of bitterness; and a slightly dry interior full of delicate seeds.

BEST FOR: Tossing salads, baking in breads, and just eating on its own.

 

Calimyrna (Smyrna) Fig

TASTE AND TEXTURE: Larger than Black Mission figs, with a thick, dry, beige skin that can be slightly crystalline on its exterior. Its sweetness is complemented by subtle notes of vanilla, nuts, and bourbon. Its interior is almost spreadable like jam and is filled with crunchy seeds.

BEST FOR: Pie and Tart fillings, and for cooking in jams or cookies.

Fig Pie Recipe with Walnut Caramel

Ingredients for one 9-inch pie

One Pie Crust

Pastry dough – single crust

Egg Custard Filling

• 8 tablespoons (1 stick) unsalted butter
• 1 1/2 cups white sugar
• 1 pinch salt
• 2 tablespoons masa (maize) flour
• 4 large eggs
• 1 egg yolk
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 tablespoons vinegar (Star Red Wine 5% acidity)

Fig Walnut Compote

• 1 tablespoon butter
• 1 cup figs (diced into small pieces)
• 1/2 cup pear (diced into small pieces) (or apple)
• 1 tablespoon fresh squeezed orange juice
• 1 teaspoon fresh orange zest
• 1/2 cup sugar
• 1 teaspoon clear gel ( or cornstarch)
• 1/4 teaspoon ground cinnamon
• 1 dash salt
• 1 tablespoon honey
• 2 tablespoons white dry wine

Caramel Sauce – optional

• 1/2 cup white sugar
• 3 tablespoons water
• 1 teaspoon orange juice
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1/2 teaspoon bourbon vanilla
• 3/4 cup walnuts (roasted and chopped)

 

Crust Directions:

1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the pastry.
2. Flute or crimp edges.
3. Lined with foil and fill with pie weights.
4. Egg wash the pie edges prior to baking. Try not to get the wash on the foil. It will cause it to stick to the crust and make removal difficult.
5. Blind bake at 375 F for 10 to 15 minutes, remove the foil and pie weight and bake for another 10 to 15 minutes until golden.
6. Remove from oven and allow to cool.

Filling Directions:

1. In a large bowl, cream the butter. It’s easier to cream softened butter at just below room temperature.
2. Mix the sugar and salt in a small bowl.
3. Slowly incorporate the dry ingredient into the butter mixture. There should be no lumps left.
4. Stir in the flour, sprinkle it in slowly.
5. Slowly add cool eggs to the butter mixture. If it’s too warm, it will cause the butter to melt. Mix until it looks creamy.
6. Now add your vanilla.
7. Add the vinegar to the mixture. Work quickly. The vinegar could cause the batter to separate.
8. Preheat oven to 350 F.
9. Fig compote: Add butter, orange zest, and juice to a small sauce-pan. Add finely chopped dried figs, finely chopped pear (peeled and cored) to the pan. Mix the sugar, clear gel(or cornstarch) and cinnamon prior to adding to the pan. Now add the honey, white wine and walnuts to the pan.
10. Simmer the compote over medium heat until it thickens and then allow it to cool.
11. Spread the fig compote over bottom crust. However, avoid adding compote to the center of the pie.
12. Pour batter into pie crust covering the compote completely. Slightly rotate the pie plate to work the batter up the inside edges. This will help the batter to rise during the baking.
13. Bake at 350º F in a preheated oven for 50 minutes or until the center is set and golden in color.
14. Transfer the pie to cool.
15. Walnut Caramel: Add sugar, water and orange juice to a clean covered sauce-pan and cook until mixture caramelized to a dark amber color. Add cream to hot sugar mixture. Be very careful, it will bubble vigorously. Now add the butter and mix until fully incorporated. Cook mixture until it reached 220 F. Remove from heat and add the chopped walnuts and vanilla.
16. Spread the walnut caramel sauce over top of pie while it’s still warm.
17. Allow to cool and server. You can store in refrigerator for up to 2 days. Enjoy!

Fig Pie Success Tip

To keep the edges from burning early in the baking process, cover with foil. Bake the filling low and slow, low heat and more time in the oven to keep the pie from darkening for a better presentation.

Using maza flour instead of using cornmeal in the pie will give you a creamier filling. Cornmeal has the tendency to be grainy and leave a sandy texture in your mouth.

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