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• Enough pastry for a two-crust pie
• 5 cups peeled figs
• 6 tablespoons sugar
• 1 tablespoon cornstarch
• Juice of 1 lemon
• 6 teaspoons butter

1. Cut the double-crust pastry dough in half.
2. Roll out one half and fit pastry into 10-inch pie plate.
3. Roll out remaining dough as you would for top crust.
4. Cut into strips of equal width, using shorter strips on the edges and longer ones in middle to weave a lattice top over the fig filling.
5. Select figs that are ripe and firm.
6. Place figs in unbaked pastry shell.
7. Combine sugar and cornstarch and sprinkle over figs.
8. Add lemon juice and dot with butter.
9. Place lattice top strips on pie.
10. Bake in a 425-degree oven for 30 to 40 minutes or until browned.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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