6 oz shortcrust pastry (i.e. made with 6 oz flour) .
1 oz currants .
2 tsps treacle (or golden syrup) .
1/2 lb figs (fresh or dried) .
1/2 tsp ground mixed spice .
1 tbsp cornstarch
Directions
Step #1 Roll the pastry to 1/8 inch thick on a lightly floured surface & use it to line a deep 8 inch pie plate.
Step #2 Cut the stalks off the figs & place fruit in a shallow saucepan with enough water just to cover them, cook over a low heat until tender (fresh figs need 5-15 mins cooking time, depending on their ripeness; dried figs should be first soaked for 12 hrs with a squeeze of lemon juice before being stewed in their soaking liquid).
Step #3 Drain the figs & retain 1 ¼ c of the liquid (top up with hot water if necessary); pour a little of the juice into a basin, add the cornstarch & mix until it resembles a thin smooth cream; slowly add the rest of the liquid, stirring well.
Step #4 When mixed return the juice to the saucepan & place over a moderate heat; stir until thickened, then cook for another 2 mins; mix in the spice, currants & syrup & remove this from heat.
Step #5 Arrange the figs over the pastry then pour the thickened fig liquid over them, making sure the currants are evenly distributed.
Step #6 Bake the pie on the middle shelf of the oven pre-heated to 400F / 200C / gas mark 6 for 30-35 mins; serve hot or cold with cream or vanilla ice cream.
Print Recipe
