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“From Taste of Home A hint of orange flavor compliments the figs in this festive dessert. It's a lovely pie for Thanksgiving, Christmas or any occasion.—Barbara Estabrook, Rhinelander, Wisconsin”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
  2. In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
  3. Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
  4. In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.

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