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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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It's a lovely pie for Thanksgiving, Christmas or any occasion. —Barbara Estabrook, Rhinelander, Wisconsin. Ingredients:
pastry for single-crust pie (9 inches) |
1/2 cup chopped dried calimyrna fig |
3 tablespoons water |
2 tablespoons orange marmalade |
3/4 cup packed brown sugar |
1 tablespoon cornstarch |
1 cup corn syrup |
3 eggs |
6 tablespoons unsalted butter, melted |
2 teaspoons vanilla extract |
1 1/2 cups deluxe mixed nuts |
1 cup heavy whipping cream |
2 tablespoons sugar |
1 tablespoon orange marmalade |
Directions:
1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
2. In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
3. Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
4. In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
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