Apple and fig pie
The best recipe for the ultimate apple and fig pie is here! Flaky, buttery crust and creamy, tangy and sweet apple and fig filling.
Apple and pumpkin season will become real soon and what comes with it all the amazing desserts will be flooding shelves in supermarkets and households. To go with the flow and put myself in an autumnal spirit I decided to share this beautiful autumnal recipe that I have made last year, apple and fig pie.
Tips to make apple and fig pie
Pastry - to make your pastry flaky and light, use cold butter. Also, place your pastry in the fridge for at least 1 hour. Ideally if you have time you can place your pastry in a freezer overnight. It will help to create these lovely buttery layers. Also, keep kneading the pastry dough to the absolute minimum. If you overwork your pastry dough it will become cakey, this is due to gluten formation and this is bot what we want.
Apple and pie filling - use fresh ripen figs and soft apples. Moreover, do not forget to peel your apples as it will help apples to soften. It makes all the difference.! If you do not peel your apples, it will take FOREVER for apples to soften - yeap. I have learned the hard way. You can use any kind of apples but I would recommend Granny Smith as they fall apart quicker.
Size of pie tin matters. I used 23cm pie tin my apple pie was quite flat - as you may see in the photos. Feel free to use smaller tin , for example 18 cm for a thicker pie.
What does apple and fig pie taste like?
Layers of flaky, buttery crust hiding rich, dark golden caramelised figs and apple filling. What can I say? This apple taste incredible. It is sweet and tart and it melts in your mouth.
If you are looking for something different than a standard apple pie, please check out the below recipe and it will not disappoint you!
If, by any chance, you are looking for more fall recipes, why don't you try:
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Enjoy!
Recipe source – my own.
The best recipe for the ultimate apple and fig pie is here! Flaky, buttery crust and creamy, tangy and sweet apple and fig filling.
- 450 g AP flour
- 290 g butter (salted or unsalted, COLD cut into small cubes)
- 50 g icing sugar
- 1/2 tsp salt (omit salt if you are using salted butter)
- 2 tbsp water
- 20 g Demerara sugar (to sprinkle on top)
- 1 egg (for brushing on top)
- 12 apple (peeled and seeds removed, finely chopped)
- 15 fig (washed and cut into quarters)
- 100 g sugar (brown, soft)
- 1 lemon (juice from one lemon)
- 2 tbsp cinnamon (powder)
- 1 tbsp vanilla (extract)
- 150 ml water
- 1 tsp salt (table)
Prepare round pie baking tin, I used 23 cm baking tin. Grease if and set aside.
- Making pastry
Add flour, sugar and butter into a medium bowl and mix until the ingredients start to resemble crumbs.
Add water - one tablespoon at a time and keep working the dough until it comes together in one piece.
Place a cling film on a baking try and place pastry on top. Flatten your pastry a little bit and wrap it in a cling film. Place pastry in the fridge for an hour.
Prepare deep pan or pot and add all ingredients on the pan, stir well. Please notice that ideally your pan or pot should have a lid on.
Stew apples and figs for about 20 min until the apples and figs soften and fall apart. Add a little bit of extra water if necessary.
Preheat your oven to 160°C fan.
Take the pastry from the fridge, divide it into half and roll the pastry thin to match the size of your baking tin.
Place first part of pastry on the bottom of your baking tin. Using your fingers press pastry to the sides of the baking tin.
Add the filling on top and spread it evenly with a spoon.
Add the second half of your pastry on top and using your fingers, seal the edges.
Brush egg wash on top and sprinkle Demerara sugar.
Bake apple and fig pie for about 50 min.
Once baked, remove from the oven and let is cooldown before slicing. Serve hot or cold.
Store in the fridge for up to 4 days.