Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.
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.
Preheat oven to 350°.
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.
Good flavor- tastes like Fig Newtons. I used Calimyrna figs, but if I make it again, I'll try Mission figs (smaller seeds) and process them into much smaller pieces after cooking in the Marsala and cooling. I used the Cook's Illustrated "Foolproof Pie Dough", which is amazingly tender and shortbread-like (a bit of a splurge, but it was for a holiday dinner).
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