August is one of my favorite months during farmers market season for two reasons: 1) it means fall is quickly approaching, and 2) figs are in season. Figs are a great ingredient for both savory and sweet dishes. Their delicate sweetness balances acidic and salty ingredients like sherry vinegar, cured meats, blue cheese, and red wine. Figs are high in sugar and caramelize easily when roasted making them great for desserts. When roasted their concentrated sweetness stands out when mixed with bold spices like cardamom, rosemary, and black pepper. This recipe utilizes their ability to complement more savory elements and lets the fig’s natural sugars make the pie a balanced dessert that satisfies any sweet tooth. The pie is best served warm with a scoop of buttermilk ice cream; the tang from the buttermilk with the warm earthy sweetness of the figs is a great way to slowly end summer and happily welcome fall. ––Justin Burke 

Roasted Fig Pie
Makes 1 9-inch pie

Ingredients
Crust
2¾ cups flour
2 teaspoons sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into cubes
⅓ cup ice water
1 egg (for egg wash)

Filling
6 cups fresh figs, stemmed and quartered
4 tablespoons balsamic vinegar
Pinch black pepper
¼ cup dark brown sugar
2 tablespoons honey
3 tablespoons fresh lemon juice
¼ teaspoon salt
2 teaspoons cornstarch
Granulated sugar, for garnish

Directions
Make the crust

1. In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles sand with a few pea-size pieces. Add ice water, 1 tablespoon at time, until the mixture comes together. Turn dough onto a work surface and divide in half. Wrap each half with plastic wrap, flatten, and refrigerate for at least 1 hour, preferably overnight.
2. Remove one disk of dough. On a well-floured work surface, roll dough into a circle 12 inches wide and about ⅛-inch thick. Transfer dough to a 9-inch pie pan. Press the dough gently to fit the pie pan. Trim excess overhang to about 1 inch from rim of pie pan. Roll overhang into itself creating a rounded edge. Set aside. 
3. Remove the second disk. On a well-floured work surface, roll out dough to a circle 12 inches wide and about 1/8-inch thick. Using a pastry cutter or knife, cut strips for lattice. If you do not want a lattice top, leave rolled crust as is. Set the top crust aside. 

Make the filling 

1. Meanwhile, preheat the oven to 350 degrees. Line a sheet tray with parchment paper and place figs so they don’t overlap. Drizzle figs with balsamic vinegar and black pepper, tossing to ensure they’re coated evenly. Roast figs for 15 minutes or until they start to bubble and blister but still hold their structure.
2. In a large bowl, combine figs and remaining ingredients. Toss by hand, taking care not to smash the figs. Let sit for 15 minutes. 
3. Pour the fig mixture, including liquid, into the pie shell, forming a rounded mound. Top pie with lattice in desired design (or rolled top crust), crimping the edges of strips and bottom crust together. Refrigerate pie for 30 minutes. Note: If not using a lattice top, make four slits in the center of the pie for steam to vent when baking. 
4. Heat oven to 425 degrees. Remove pie from the refrigerator and brush the top and edges of the pie with egg wash. Sprinkle the egg washed pie with granulated sugar. Bake for 20 minutes, then reduce temperature to 350 degrees and bake for another 35 to 45 minutes, until golden brown and juices are bubbling. Rotate pie twice during baking.

 

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