Step 1: Figs
To make this pie you will need at least a pint, but I like to stuff as many figs as can fit in the crust.
Step 2: Ingredients
For the pie crust:
1 sticks (8 tablespoons or 1/4 pound) unsalted butter
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
1 pinch salt
1 1/4 cup unbleached all-purpose flour
For the filling:
A pint, or about 8-10 fresh figs (can be more depending on the size of the figs... mine were fairly large).
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon flour
Step 3: Pie Crust
Preheat oven to 350°F
Melt one stick (1/4 pound) unsalted butter and let cool
Combine melted butter, 1/2 tsp vanilla extract, 1/4 cup confectioners' sugar and pinch of salt and blend with a spoon.
Gradually add 1 1/4 cup flour till you form a smooth, soft dough with a consistency similar to cookie dough
Place in center of pan and press down with fingertips as evenly as possible on bottom and sides of the pan
Bake in the center of the oven for 12 to 15 minutes, till it's lightly browned. You do not need to prick or weigh this crust.
Step 4: Filling
Lightly beat the egg then whisk in the 1/2 cup cream, honey, vanilla and flour. Pour this mixture evenly over the figs, then bake at 350° F for about 50 to 60 minutes, till the cream is firm and golden brown.
Best served warm.