1 Double crust 9-inch pie
Shell
(your best homemade favorite
Recipe)
3/4 c Sugar
(white or brown or a
Combination)
3 tb Tapioca
(or flour, if you prefer)
1/4 ts Cinnamon
1 ds Salt
2 1/2 c Peeled and sliced fresh
Peaches
2 1/2 c Quartered fresh figs —
(stems removed)
2 Generous Tbsp butter
Prepare pie crust pastry and line pie plate. Set aside. Mix sugar, tapioca
(or flour), cinnamon, and salt together in a small bowl. Set aside. Gently
combine peaches and figs in a large bowl. Add sugar mixture and mix
lightly. Let stand for 15 minutes. Stir gently one more time. Pour fruit
mixture into pie shell and dot with butter. Cover with top crust, seal well
and crimp edges. Make a few decorative slits in the top crust to allow the
pie to “breathe” while baking. Bake at 400 degrees F. for 40-45 minutes or
until juices just begin to bubble through slits in the nicely browned
crust. Serve hot, warm, or cold (we never have any left to GET cold!) If
your peaches are from one of those “other” places (like California or
Georgia) and don’t have the intense sweet peachy flavor of our Ruston
“beauties” you can add a squeeze of lemon juice to the fruit along with the
sugar mixture to enhance the flavor). —Enjoy! Carol Genusa Here in
Louisiana, we are blessed with an (over)abundance of both figs and peaches
and we sure know how to enjoy them! I always put lots of both into the
freezer to see us through the rest of the year. This is the most often
requested pie in our large family. When the kids were very young, one of
them called it a pig and feach pie and that is what we have called it ever
since.
Yields
6 Servings