Pecan-Fig Pie With Brandied Whipped Cream

Recipe Ingredients

		Filling
3/4 cup	109g / 3.8oz	Finely-chopped stemmed dried
		Calimyrna figs - (abt 5 oz)
2 tablespoons	30ml	Brandy
2 tablespoons	30ml	Water
1 cup	160g / 5.6oz	Golden brown sugar - (packed)
1 cup	328g / 11oz	Light corn syrup
3 cups	594g / 20oz	Eggs (large)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, cooled
1 1/2 teaspoons	7.5ml	Vanilla extract
1/4 teaspoon	1.3ml	Salt
2 cups	292g / 10oz	Pecan halves - toasted
		Flaky Pie Crust Dough - (see recipe)
		Cream
1 cup	237ml	Chilled whipping cream
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Brandy

Recipe Instructions

For Filling: Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.

Preheat oven to 375 degrees. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.

Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325 degrees.

Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)

For Cream: Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2001

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