Maple, Fig, and Marsala Pie

3.0 1
3 stars
(1)
BECKY LUIGART-STAYNER
Recipe from Cooking Light

Ingredients

  • 1 (9-inch) Pastry Crust
  • 1 1/3 cups coarsely chopped dried figs (about 8 ounces)
  • 1/3 cup sweet Marsala or sweet sherry
  • 2 tablespoons stick margarine or butter
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1 tablespoon cider vinegar
  • 2 teaspoons vanilla extract
  • 3 large eggs

Preparation

  1. Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.
  2. Combine the figs and Marsala in a medium saucepan, and bring to a simmer over medium heat. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; place in a medium bowl. Cool completely.
  3. Preheat oven to 350°.
  4. Melt the margarine in a small, heavy saucepan over low heat. Remove from heat; add brown sugar and salt, stirring until combined. Add maple syrup, vinegar, vanilla, and eggs; stir well. Add to fig mixture; stir well. Spoon fig mixture into prepared crust. Bake at 350° for 35 minutes or until filling is set. Cool on a wire rack.

November 1998