BLACKBERRY AND FIGGY NUT PIE Ya, that’s right, FIGGY, it just means that it contains figs! The sweetness of the fig is combined with honey and brown sugar and then merges with the crunch of ground walnuts and placed on the bottom of the pie shell. This pie then gets a topping of a cornstarch thickened Black Raspberry filling tainted with a touch of orange juice and orange rind and finished with a top brown sugar cinnamon glazed crust and baked in the oven. Top it with some vanilla ice cream and I’m sure you will have your guests coming back for more!!
400 degree oven
1 – 9 inch pie crust (top and bottom , uncooked)
- 12-16 ounces of fresh or frozen blackberries ( if using frozen, thaw and drain)
- 1/2 cup of sugar
- 1 tablespoon of orange rind
- 2 seedless oranges ( squeezed for juice and pulp and save)
- 2 tablespoons of cornstarch mixed with a little water to form a paste
- First make blackberry filling to allow to cool down before adding to pie shell by combining blackberries and sugar in a saucepan over medium heat and keep stirring till mixture starts to bubble.
- Add orange rind, orange juice and pulp and stir.
- Mix cornstarch and water in a cup together till it forms a paste and add to sauce pan and stir over medium high heat till it come to a boil and starts to thicken.
- Remove from heat and let cool till cool enough to handle. (you can speed this up by placing pan in a water bath (bowl of ice water in which hot pan is placed)
- Make bottom crust
2 cups of ground walnuts
- 4.25 ounces (120 g) of dried figs
- 1/3 cup of packed brown sugar
- 1/3 cup of honey
- 2 tablespoons of softened butter
- 2 tablespoons of flour
- If walnuts are whole, place in food processor and grind to very small pieces and not to a paste.
- Remove nuts and place on side.
- In a food processor place dried figs and grind a few pulses just to break up.( Don’t pulse too much, you do not want mush, you want everything to just combine and still remain in small pieces.)
- Add brown sugar to processor and pulse to combine with figs
- Add honey and pulse to mix
- Add butter and pulse to mix
- Add flour and just combine.
Remove figgy filling from processor and place in large bowl. Add walnuts gradually to bowl and combine together. Place mixture in bottom of pie crust and press in to form to pie (use plastic wrap or floured spoon to do this as filling is very sticky)With a rubber spatula or spoon spread cooled blackberry filling over figgy and nut filling in pie, smoothing to edges. Top with top pie crust, flute the edges, and cut out slits for steam to escape.Brown Sugar Topping
Egg wash – 1 egg w/ a little milk
1/2 cup of brown sugar
1/8 cup of granulated sugar
1/4 teaspoon of cinnamon
pinch of nutmeg
- Make egg wash and with a brush cover whole pie including edges with wash
- Combine brown and granulated sugars, cinnamon and nutmeg in small bowl and sprinkle over top of pie.
- Bake pie in a 400 degree oven for 35-40 minutes or until golden brown.
I had some for breakfast, and it tasted great! Figs are an excellent source of fiber. They are rich in nutrients that promote bone health, support digestion and reduce fatigue. I guess you are not supposed to add loads of sugar to help your health, but we all need that fix once in a while to help our well being!!