Figs belong to Mulberry family. Figs are one of the richest plant sources of a variety of vitamins and minerals, including vitamins A, B, C, and K, also calcium and iron. So, the fig is a healthy and versatile ingredient. However, they are very delicate and it is difficult to store them. If you have a large tree, then you need to be creative in finding ways to utilise the figs during their season.
Although there are so many recipes offered on the Internet, I consider my recipe unique, which I have created via many adjustments. (Also, while trialing I was using many other fruits, however having fresh figs in mind!) The figs are not just delicate in their physical appearance, they are also very difficult to pair with the dough type, especially for this wheat free and sugar free version of it 🙂
Please try this pie below. It is really a rare treat.


Fresh Fig Pie
Ingredients:
Base:
1 cup Sorghum flour
30g/1oz walnut
2 tbsp Monk Fruit sugar
1/4 cup oil, any of your choice
50g/1.7oz Ghee, melted
1 egg
2 tbsp milk, any of your choice
1 tsp Bi-Carb soda
1 tbsp apple cider vinegar

Filling:
300g/10oz fresh figs
30g/1oz walnuts

Tools and equipment:
Round silicon pie form, about 18 cm in diameter
Coffee grinder
Silicon Spatula

Servings: 6-8
Prep Time: 30 minutes
Method:
1. Preheat oven to 185C/365F.
2. Grind the Base walnuts into the flour. Mix all the dry ingredients, flours, and sugars. Make soda and vinegar to react, then mix all the base ingredients to get a soft dough.
3. Spread the dough to the bottom of the pie form with a spatula and, by pressing harder, also lift it on the sides of the form. This should make it very thin. Bake at 185C/365F for 10 minutes.
4. In the meantime, cut the figs, each into 6-8 segments, and break the walnuts into small pieces. Optionally, grind half of these walnuts in the coffee grinder, then gently mix all of the walnuts with the fig pieces.
5. Take out the pie base, evenly lay the figs out around on the base, and put the pie back into the oven for 10 minutes. Serve warm or cold.
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