Yummm…..pie….
I wanted to share this one with you to offer a bit of an alternative to traditional Thanksgiving pies. Fresh figs are in the grocery stores right now and this combo of apples, figs and dried cranberries is terrific!
There will be a new episode of Inspired Cooking airing on Cape Ann TV tonight at 8:30–thought it was airing last week but it didn’t so I hope you will tune in. The recipes for tonight’s show were posted last week and can be found here. Make sure to check out my adorable prep cook!:
https://goodmorninggloucester.wordpress.com/2009/11/10/what-to-do-with-your-thanksgiving-leftovers/
Holiday Fresh Fig & Spiced Apple Pie
CRUST:
2 ½ cups all purpose flour
1 cup cold butter, cut into small pieces
1/4 cup butter flavored shortening
2 tablespoons granulated sugar
6 to 8 tablespoons ice water
FILLING
1 tablespoon quick cooking tapioca
16-18 fresh figs, stems removed and sliced horizontally into 1/8″ circles
5 tart apples, peeled, cored and sliced
2 tablespoons flour
1/4 cup dark brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon fresh orange zest, finely chopped
3 tablespoons heavy cream, divided
½ cup sweetened dried cranberries
2 tablespoons butter, cold and cut into small pieces
2 teaspoons granulated sugar
1 egg yolk (optional)
Preheat oven to 350 degrees.
Make crust using your favorite method and place one crust into a glass pie pan. Trim any overhanging crust to re-roll later, if desired, to decorate the top of the pie. Sprinkle tapioca on to bottom of crust and spread some of the sliced figs in a single layer covering the bottom of the crust.
In a large bowl, combine apples, flour, brown sugar, pumpkin pie spice, salt, vanilla extract, orange zest and 2 tablespoons heavy cream and stir gently until apples are coated.
Over the figs, layer ½ of the apples into the pan. Cover apple layer with the dried cranberries. Layer the remaining apples over the figs and top apples with remaining figs. Scatter butter on top of fig layer and top with remaining pie crust. Trim, seal and flute edge. Cut slits or shapes in several places in top crust. If desired roll out reserved crust and cut decorative shapes to enhance the pies appearance. Use egg yolk as “glue” to adhere decorations to top crust. Brush top crust with remaining heavy cream, sprinkle with granulated sugar and place pie in preheated oven.
Bake 55 to 65 minutes or until apples are tender and crust is golden brown. After 40 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Remove from oven and allow to rest for at least ½ hour before slicing. Enjoy with ice cream, whipped cream or just by itself. Enjoy!
Good Morning Gloucester 
Love figs! Looks so good.
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