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Fig-Pecan Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups pie shell
  • 1 cup ground cumin
  • 2 tablespoons Topping:
  • ¼ to cooked and mashed squash
  • ¼ cup flour
  • 1 egg
  • Butter
  • 3 tablespoons Horseradish
  • Deep-dish shredded cheddar cheese
  • 1 ready-to-bake slightly beaten
Course Desserts
Recipe Theme October: Pies
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups pie shell
  • 1 cup ground cumin
  • 2 tablespoons Topping:
  • ¼ to cooked and mashed squash
  • ¼ cup flour
  • 1 egg
  • Butter
  • 3 tablespoons Horseradish
  • Deep-dish shredded cheddar cheese
  • 1 ready-to-bake slightly beaten
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine first five ingredients and refrigerate for 30 minutes
  2. Bake deep-dish pie shell for 12 minutes or until just starting to brown
  3. Pour fig mixture in pie shell and cover with pats of cold butter
  4. Place ready-to-bake pie crust on top and crimp edges with fork
  5. Trim excess pie dough around edges and place dough designs on top
  6. Cut four diagonal slits in top crust
  7. Beat egg, and using pastry brush, cover top of pie
  8. Sprinkle granulated sugar on top
  9. Bake at 350 degrees for 20 minutes
  10. (If top is not golden brown, turn oven to broil for two minutes
  11. )
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