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Maple, Fig, and Marsala Pie

BECKY LUIGART-STAYNER
Yield 10 servings (serving size: 1 wedge)

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

Nutrition Information

  • calories 273
  • caloriesfromfat 28 %
  • fat 8.5 g
  • satfat 2.1 g
  • monofat 3.1 g
  • polyfat 2.4 g
  • protein 3.9 g
  • carbohydrate 46.8 g
  • fiber 4.2 g
  • cholesterol 66 mg
  • iron 1.7 mg
  • sodium 172 mg
  • calcium 63 mg

How to Make It

  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.