In the northern counties of England fig pies are traditionally made for Palm Sunday probably deriving from Jesus’ cursing the barren fig tree on his way to Jerusalem:Now in the morning as he returned to the city, he hungered. And when he saw a fig tree in the way, he came to it, and found nothing thereon, but leaves only, and said unto it: Let no fruit grow on thee henceforward for ever. And presently the fig tree withered away. Matthew 21: 18-20From the early nineteenth century, in the village of Wybunbury in Cheshire toughened fig pies are made for the Wakes festival in June and rolled along the road to see which pie travels the furthest. The reason for this strange custom is unclear.
Equipment
18cm fluted tart tin
Weighing scales
2 large mixing bowls
Cling film
Rolling pin
Small saucepan
Pastry brush
Preparation method
Preheat the oven to 180C/350F/gas 4.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into the mixing bowl or food processor bowl.
Add the butter and then rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolk into a cup and add the ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap the dough in clingfilm and place in the fridge for 30 minutes.
To make the filling place the golden syrup in the small saucepan and heat until runny.
Place the rest of the filling ingredients in a large mixing bowl and mix together thoroughly.
Pour in the warmed syrup and mix in to bind all the ingredients together.
Remove the pastry from the fridge and place on a lightly floured work surface.
Divide the pastry in two, one piece a bit bigger than the other.
Roll out the bigger piece of pastry and line the tart tin with it.
Transfer the filling into the pastry case.
Roll out the remaining pastry to make the lid.
Brush the top edges of the pastry base with beaten egg and place the lid on top of the pie. Crimp the edges to seal them and trim any overhanging pastry.
Use any excess pastry to cut out shapes (fig leaves) to decorate the pie, sticking them down with beaten egg.
Brush the top of the pie with beaten egg.
Place in the preheated oven and bake for 30 minutes or until the pastry is golden and the filling is bubbling hot.
The pie can be served hot with cream or at room temperature.
Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoonPastry making: For tips and step-by-step instructions, see my guide on making shortcrust pastry.
Norman and Medieval
Serves:
6
Prep Time 1 hourhour
Cook Time 30 minutesminutes
Total Time 1 hourhour
Ingredients
For the shortcrust pastry
400gplain flour
Pinchsalt
180gunsalted butter
1medium egg yolk
3tbspice cold water
For the filling
100gfresh white breadcrumbs
120gdried figs, chopped
Grated zest and juice of a lemon
1Bramley apple, peeled, cored and chopped
½tspground ginger
300ggolden syrup
Nutrition
Nutrition Facts
Fig Pie
Serving Size
229 g
Amount per Serving
Calories
741
Percent of Daily Value*
Fat
26
g
40
%
Saturated Fat
16
g
100
%
Cholesterol
95
mg
32
%
Sodium
136
mg
6
%
Potassium
1015
mg
29
%
Carbohydrates
125
g
42
%
Fiber
5.3
g
22
%
Sugar
51
g
57
%
Protein
11
g
22
%
Calcium
160
mg
16
%
Iron
3.9
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Share
Please don't share these recipes yet.
Buttons to facilitate sharing will be added here after the site goes fully live.
