Friday is PIE DAY!

Yes, I know that it is Sunday. I made the crust on Friday, the pie on Saturday, and the blog post on Sunday.
It's just an all around pie weekend!

I was so delighted to be baking pie again, and especially delighted to be eating pie again.  It had only been one skipped week, but it felt like ages to me. Pie is part of our life.

This pie is a perfect late summer pie. It still has that sharp, sweet summer berry flavor, but this is mingled with a richness that heralds slightly cooler days. A recipe that I browsed some time ago inspired me to try the fig and raspberry combination. Fresh figs are a fleeting late summer treat, and I really do love them. My usual fig pie involves walnuts and crumb topping, so I gave a nod to that favorite in this recipe.

For my pie, I used a double crust rolled out to form one big crust.
After filling the pie, I flopped the edges over on top, "rustic style".
Then, I just spooned the crumb topping onto the open circle in the middle of the pie.
I wanted mostly crust, with just a bite of two of the crumb topping.
You can opt for a one crust pie and top the whole thing with crumb mix (if that is the case, then double the crumb topping amounts in the recipe below).
Another option is to make a two crust pie, skipping the crumb mixture all together.


Fresh Fig and Raspberry Pie

2 cups fresh figs, stemmed and quartered
2 cups fresh raspberries, rinsed and patted dry
1/2 cup white sugar
1/4 cup brown sugar
2 T honey
3 T flour

Crumb topping

4 T butter, melted
1 T brown sugar
2 T flour
1/2 t cinnamon
1/4 t nutmeg

-combine fruit, sugar, honey and flour in large bowl
-stir until combined
-spoon into prepared pie shell
-mix crumb toppings together in small bowl
-stir until combined
-spoon onto top of pie filling
-bake at 350 degrees for 55 minutes