When I went to my parents’ house to pick their ridiculously abundant fig tree(s), all I could see making was fig pie. But of course, my parents, being of little faith, told me it could not be done. “Have you seen a fig? They don’t stay fresh. They just get smashed. They bruise. You can’t use them in a pie.” (Seriously, ye parents of little faith). My hope didn’t wane when I searched the interweb only to discover that fresh fig pie is definitely not a real thing. The one recipe I did find used dried figs as opposed to fresh figs. But I firmly believe that it can be done, and that it will be utterly delicious. So my attempt at breaking the fig-to-pie barrier is here (I decided to add some plums too):


The Recipe:



Two 9-inch pie crusts

2–3 tbsp arrowroot

juice of 1 lemon

2 tsp vanilla extract

dash brandy to taste 

4 plums, diced

about 20 fresh figs, halved

1 1/2 cups sugar

3 tbsp sour cream

2 tbsp butter

1 tbsp flour to thicken

generous 1/4 tsp cinnamon

dash of mace

dash of sea salt


Directions: Melt butter in pan and add the figs and plums. Top with sugar, then add the brandy, lemon juice, and spices. As you stir together, add remaining ingredients. Simmer to let thicken, and add more flour/arrowroot if needed. If there is too much juice, you can strain the excess when you transfer into the pie crust. After ingredients are well-mixed, put into first layer of pie. Top with your pie crust. poking holes in the top layer. Decorate top with extra dough if desired. Cook pie in oven at 450 degrees for 10 minutes. Then change oven temperature to 350 degrees, leaving to cook for another 45-55 minutes. Remove, let stand to cool. Update: I also made a second fig pie with peaches instead of plums. Recommended.