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.
- 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.