Spiced Plum Fig Pie
 
 
A lovely, seasonal spiced plum fig pie with a crisp and flaky all butter crust and a sweet-tart fruity filling.
Yield: 8-10 servings
Ingredients
For the pie crust
  • 2½ cups all purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • 1 cup cold water
  • ¼ cup cider vinegar
  • 1 cup ice
For the filling
  • 1.5 lb fresh plums, cut into ¼-inch slices
  • 1 lb fresh figs, halved
  • ¼ cup sugar
  • ½ cup packed dark brown sugar
  • 3 tbsp potato starch or ground tapioca pearls
  • 2 tbsp lemon juice
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • pinch of ground cloves
  • ½ tsp kosher salt
  • dash of angostura bitters
  • 1 large egg
  • 1 tsp water
  • demerara sugar, for finishing
Instructions
For the crust
  1. Whisk together the flour, salt, and sugar in a large bowl. Add the butter to the flour mixture and toss to coat. Using a pastry blender, cut the butter into the flour until only pea-sized pieces of butter (or smaller) remain.
  2. In a separate small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour-butter mixture. Toss with your hands until fully incorporated. Add more of the ice water, 1-2 tbsp at a time, using your hands to mix. Add just enough of the water mixture so that the dough comes together into a ball. Split the dough in half and shape each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
For the pie
  1. Roll out one of the pie discs into an 11-inch round. Use this to line the pie plate leaving a 1-inch overhang around the edges. Wrap in plastic wrap and chill for at least 30 minutes or overnight.
  2. Combine the plums, figs, sugars, potato starch, lemon juice, ginger, cinnamon, cloves, salt, and bitters in a large bowl. Stir well to combine.
  3. Roll out the second pie crust disc into an 11-inch round. Using a pizza cutter, cut into long thin strips or triangle shapes for the lattice.
  4. Pour the filling into the prepared pie crust. Arrange the lattice or pastry on the top of the pie, crimping the sides as desired. Place the pie in the refrigerator or freezer for 10-15 minutes. Meanwhile, heat the oven to 425F.
  5. When ready to bake, whisk the egg with 1 tsp water. Brush the pastry with the egg wash. Sprinkle with the demerara sugar.
  6. Place the pie plate on a rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes, or until the crust is starting to turn golden. Decrease the oven temperature to 375F. Move the pie to the center of the oven and bake for another 30-35 minutes, or until the juices are bubbling in the center of the pie.
  7. Allow to cool completely on a wire rack, about 2-3 hours. Serve warm or at room temperature.
Notes
Recipe adapted slightly from Four & Twenty Blackbirds
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/09/spiced-plum-fig-pie.html