Cranberry and Fig Pie

I love this pie made using dried figs but it is also good making it by substituting raisins for the figs.

How to make cranberry and fig pie

Preheat the oven to 450°F.

Line a deep dish pie pan with a bottom crust. If you are using a refrigerated crust, allow it to come to room temperature first.

Preparing the cranberries and figs

Fresh or frozen cranberries can be used for making the pie. Run cold water over the berries to wash and thaw.

Cut the dried figs in to small pieces about the size of raisins. They can be a little sticky. You can chop them with a knife. I find using a pair of kitchen shears works well.

How to make the easy filling for cranberry and fig pie

Combine sugar and cornstarch in a medium pot.

Whisk until well combined.

Add the water and bring to a boil over high heat, whisking constantly.

Reduce heat and cook until the mixture thickens, stirring, for 5 minutes.

Add the cranberries and chopped figs to the hot mixture.

Add the butter.

Cook for 4 minutes more, stirring occasionally.

Pour the cranberry mixture into the prepared pie shell.

How to make a lattice pie crust for cranberry and fig pie

Cut the dough into strips about 3/4-inch wide. A pizza or pastry cutter works well. Eyeball the cuts or use a ruler or straight edge if you want.

Lay the strips all in the same direction on top of the pie filling with about 3/4-inch space between each strip.

Working with one strip of dough at a time, place it over the filling in the opposite direction.

Create the lattice pattern by lifting the perpendicular strips and placing the strip in your fingers over and under.

Continue this process until the weave is complete over the top of the pie.

Trim the edges, if needed. Give the strips a little pinch into the bottom crust. And crimp the edges all the way around to secure.

Egg wash

An egg wash is not necessary but it does give the finished pie a lovely golden brown color and it helps the sugar adhere to the pastry.

Whisk together 1 egg and 1 tablespoon of milk and brush over the strips and edges of the crust.

If you have a few small pieces of dough left over, cut them into leaves and attach to the top using a dab of egg wash to adhere.

I like to give the top of the pie a sprinkle of cinnamon sugar 🙂

Place your pie onto a baking sheet to catch drips. I always use this drip catcher with the opening in the center for even baking.

Another help to prevent overly browned edges, is a pie shield. You can also use aluminum foil if you notice the edges are getting too dark for your liking.

Baking

Bake the pie for 35 minutes, until crust is golden and filling is bubbly. Allow to cool for at least 15 minutes before serving. Top with Vanilla Ice-Cream, if desired.

 
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Cranberry and Fig Pie

INGREDIENTS

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 cups cranberries
• 1 cup dried figs
• 1 tablespoon butter
• 2-crust unbaked pie crust, homemade or purchased.
• 1 egg plus 1 tablespoon milk for the egg wash
• cinnamon sugar for sprinkling the top

DIRECTIONS

Preheat the oven to 450°F.

Combine sugar and cornstarch in a medium pot; whisk well.

Add the water and bring to a boil over high heat, whisking constantly.

Cook until the mixture thickens, stirring, about 5 minutes.

Add cranberries, chopped figs, and butter; cook for 4 minutes, stirring occasionally.

Pour the cranberry mixture into the prepared pie shell.

Cover with the lattice top.

Brush with egg wash and sprinkle with cinnamon sugar.

Bake for 35 minutes, until crust is golden and filling is bubbly.

Cool at least 15 minutes before serving.

Serve with vanilla ice cream, if desired.

You might also like…

Chocolate Cream Pie

 Easy Apple Crumb Pie

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