Lancashire Fig Pie

Ingredients

• 6 ounces shortcrust pastry (i.e. made with 6 oz flour)
• 1/2 lb fig (fresh or dried)
• 1 tablespoon cornstarch
• 1/2 teaspoon ground mixed spice
• 1 ounce currant
• 2 teaspoons treacle (or golden syrup)

Directions

1. 1

   Roll the pastry to 1/8 inch thick on a lightly floured surface and use it to line a deep 8 inch pie plate.

2. 2

   Cut the stalks off the figs and place fruit in a shallow saucepan with enough water just to cover them, cook over a low heat until tender (fresh figs need 5-15 minutes cooking time, depending on their ripeness; dried figs should be first soaked for 12 hours with a squeeze of lemon juice before being stewed in their soaking liquid).

3. 3

   Drain the figs and retain 1 ¼ cups of the liquid (top up with hot water if necessary); pour a little of the juice into a basin, add the cornstarch and mix until it resembles a thin smooth cream; gradually add the rest of the liquid, stirring well.

4. 4

   When mixed return the juice to the saucepan and place over a moderate heat; stir until thickened, then cook for another 2 minutes; mix in the spice, currants and syrup and remove from heat.

5. 5

   Arrange the figs over the pastry then pour the thickened fig liquid over them, making sure the currants are evenly distributed.

6. 6

   Bake the pie on the middle shelf of the oven pre-heated to 400F / 200C / gas mark 6 for 30-35 minutes; serve hot or cold with cream or vanilla ice cream.