Fig Pie

I have a fig tree in my backyard.  2 'stitcks' from a friends fig tree were given to me 10 years ago.  I plopped them into the ground and nurtured them for the first few years.  I wrapped them in the winter and piled dirt and leaves to protect them from the elements....all to no avail, I never got more than a dozen or so figs.  A few years ago I decided...screw it...if it dies, it dies....I stopped doing anything and just let the plant brave the cold hard winter like the rest of us.................my fig tree has doubled and tripled in size.  This year I have had hundreds, yes folks, HUNDREDS of figs.  I have become the queen of all things fig.  This is one of the better recipes that I have come up with.........it is actually a variation on the tomato pie that I wrote about earlier in my blog.......

unroll a pie crust into a pie plate.  I like to use the Pilsbury pie crust that comes in a box and you just have to roll out


cover bottom with 2 T almond butter


cover with 1C shredded italian cheeses (parmesean, romano, fontina)  any mixture will do....


put a layer of fresh figs.........depending on the size, 20 or so cut in half


spoon over a few teaspoons of apricot  jam...


fold in sides and bake for 40 min

this mixture of sweet and savory is a winner...not too sweet or overpowering, you can really taste the figs and appreciate their versatility..............enjoy!