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Fig Pie

Yield one 9-inch pie


  • 3 cups fresh or canned figs, quartered and drained
  • 1 unbaked (9-inch) pastry shell
  • 2 eggs, beaten
  • 1/4 cup plus 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • Whipped cream

How to Make It

  1. Place figs in pastry shell. Combine eggs, sugar, flour, butter, lemon juice, and ginger in a medium mixing bowl; beat well. Pour over figs in pastry shell.

  2. Bake at 450° for 10 minutes. Reduce heat to 350°, and continue baking 30 minutes. Cool. Serve with whipped cream.

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