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Categories:Viewed: 9 - Published at: 6 years ago
Ingredients
- Pastry
- 1 1/2 c. flour
- Salt
- 4T butter
- 2T shortening
- 3-5 T ice water
- Filling
- 1/3 c. brandy or cognac
- 2 T water
- 10 oz. Calimyrna figs - chopped, stems discarded
- 4 eggs
- 3/4 c. dark corn syrup
- 3/4 c. sugar
- 3 T melted butter
- 1 c. chopped walnuts
- Pastry
Method
- Pastry - Shape into disk & chill for 30 min.
- Filling: Combine brandy, water & figs. Microwave for 90 seconds, stirring once halfway through. Cover and set aside for at least 10 minutes.
- Preheat oven to 350*. Place cookie sheet in oven. Use 9" pie plate - Put crust in pie plate.
- Continue Filling: Whisk eggs, then add corn syrup, sugar and butter; beat until well mixed. Stir in walnuts & figs.
- Pour into pie crust. Place on cookie sheet. Bake 55-60 min.
- 460 cal., 56 g carbs
