I’m always on the lookout for new pie recipes that I might make for Thanksgiving, and fresh, seasonal cranberries are one of my favorite November foods. So when I saw a hundred-year-old recipe for Fig and Cranberry Pie, I decided to give it a try.
The pie turned out beautifully with a lovely purple filling. The sweetness of the figs and the tartness of the cranberries perfectly balanced each other. If you didn’t tell your holiday guests which fruits were in the pie, I don’t think that they’d ever guess. My husband said that the pie wasn’t too sweet and it wasn’t too sour, but (ala Goldilocks) it was just right.
The recipe is a keeper.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Fig and Cranberry Pie
1/2 pound (8 ounces) figs, chopped
2 cups water
2 cups cranberries
1 cup sugar
1/4 cup flour
2 tablespoons butter
juice from 1/2 of small lemon
pastry for 2-crust 10-inch pie (It might possibly fit in a 9-inch pie shell, but it would be really full.)
Put chopped figs and water in a saucepan. Bring to a boil using high heat, then reduce heat and simmer until the figs are tender (about 15 minutes). Add the cranberries and continue cooking until the cranberries pop.
In the meantime, put the sugar and flour in a small bowl, and stir until combined.
Once the cranberries have popped, gradually add the flour and sugar mixture while stirring constantly. Continue cooking and stirring until the mixture comes to a boil. Remove from heat and stir in the butter and lemon juice.
Preheat oven to 425° F. Turn cooked fig and cranberry mixture into pastry-lined pie pan. Cut the second pie dough circle into strips and make a lattice top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar. Bake in oven for 10 minutes; then reduce heat to 350 degrees. Bake an additional 20 to 30 minutes or until crust is lightly browned and juice just begins to bubble.