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Mixed Nut 'n' Fig Pie Recipe

Photo by: Taste of Home

A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.—Barbara Estabrook, Rhinelander, Wisconsin

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8 Servings
Prep: 30 min. Bake: 55 min. + cooling

Ingredients

Pastry for single-crust pie (9 inches)
1/2 cup chopped dried Calimyrna figs
3 tablespoons water
2 tablespoons orange marmalade
3/4 cup packed brown sugar
1 tablespoon cornstarch
3 eggs
1 cup corn syrup
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1-1/2 cups deluxe mixed nuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon orange marmalade

Directions

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.
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, whisk brown sugar and cornstarch. Add the eggs, corn syrup, butter, vanilla and fig mixture; stir in nuts. Pour into pastry.
Bake at 325° for 55-60 minutes or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until stiff peaks form. Serve with pie. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 749 calories, 40 g fat (17 g saturated fat), 148 mg cholesterol, 321 mg sodium, 95 g carbohydrate, 4 g fiber, 9 g protein.

Mixed Nut 'n' Fig Pie published in Branson's Great American Pie Show January 2009

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