Whole Wheat Fig Pie

Le ricette di Micol
Reviews(1)
Sherry I.: "This whole wheat fig pie was truly divine. The wh…" Read More
Whole Wheat Fig Pie Recipe
10
480

Welcome the autumn season with this delicious recipe for Whole Wheat Fig Pie. The crust for this pie is made from a mixture of nut and whole wheat flours. Lightly flavored with grated tonka bean, the crust is sweetened with raw sugar. Filled with a rich fig and vanilla jam, the filling for this pie is topped with a bit of the crust that has been crumbled. For best results, prepare the dough beforehand so that it can be refrigerated for at least an hour, overnight is better.

Ingredients

  • 60 grams flour (mixed, almond, walnut, and hazelnut)
  • 60 grams whole wheat flour
  • 60 grams raw sugar
  • 100 grams salted butter (cut into pieces)
  • 1 egg yolk
  • bean (Grated Tonka)
  • 10 figs (ripe)
  • 3 tablespoons raw sugar
  • lemon juice
  • 1/2 vanilla bean

Directions

  1. To prepare the pie crust, prepare the mixed flour by grinding almonds, walnuts, and hazelnuts. Grind the nuts to a fine flour for a total weight of 60 grams, not necessarily in equal parts.
  2. Add the mixed flour to the whole wheat flour with the raw sugar, a pinch of grated Tonka bean, and the butter. Use the tips of your fingers to quickly combine all the ingredients together to an oatmeal-like consistency.
  3. Add the egg yolk and knead until the dough is soft and uniform in consistency.
  4. Shape the dough into a ball, cover it in plastic wrap and refrigerate it for at least 1 hour, overnight is recommended.
  5. To prepare the fig jam, peel the figs and cut them into quarters.
  6. Place the figs in a deep pan with the raw sugar, the juice of 1/2 lemon, and the seeds from the vanilla bean.
  7. Cook the figs for approximately 10 minutes on medium heat, use an immersion blender to blend the figs and return the pan to the stove for an additional 20 minutes until the sauce thickens and resembles jam in consistency.
  8. To prepare the pie, divide the dough into two parts, one larger than the other. Roll out the larger piece.
  9. Butter and flour a pie plate and add the sheet of pie crust, make some holes with a fork in the crust and add the fig jam.
  10. Take the small piece of dough and crumble it up completely, place it in the pie plate on the fig jam.
  11. Bake the pie at 170C for approximately 40 to 45 minutes.
  12. Remove the pie from the oven and cool it completely.
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NutritionView more

480Calories
Sodium6%DV150mg
Fat34%DV22g
Protein12%DV6g
Carbs23%DV69g
Fiber28%DV7g

PER SERVING *

Calories480Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat13g65%
Trans Fat
Cholesterol105mg35%
Sodium150mg6%
Potassium430mg12%
Protein6g12%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber7g28%
Sugars41g82%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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