If you are lucky enough to have access to a fig tree (or to a supermarket with fresh figs) then you absolutely MUST make this pie. Every summer I impatiently wait for the figs to ripen, and when they finally do I never tire of making this. It is as delicious as it is beautiful.
Step 1: Figs
There are many varieties of figs. The ones I used here are green and so tender there is no need to peel them... They are best when they are soft, squishy and bursting right out of their skin. I'll eat them right off the tree, but I'm careful to avoid the white latex which drips off the stem when picked. That stuff not only taste bitter, it is also very sticky, hard to wash off, and makes my skin itch.
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
Like most good things in life, this pie requires a stick of butter. Here's a list of all the 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