From the files of Chef Paul Prudhomme comes another recipe for the pounds of figs I have coming out of my ears.
Ingredients:
How to do it:
Line the pie pan with the dough, reserving one third of the dough.
In a medium sized bowl, combine the fig preserves and grated nutmeg. Mash well with a pastry blender to break up any chunks of figs. Add the remaining ingredients and mix with a large spoon.
Pour the prepared fig mixture into the pie shell and spread evenly over the dough. Distribute the lemon and orange slices evenly so each slice of pie will contain some. Push the slices down into the preserves and make sure they’re coated. Use the reserved dough to form a lattice.
Bake at 375º until dark golden brown, approximately 24 minutes. Remove from oven and cool until firm (about 15 minutes.)