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Recipe Detail Page
Fresh Fig & Warm Brie Pie
Autumn 2016
Luscious fresh figs are always a treat, especially paired with a double-cream cheese. You won’t find a prettier way to present this combo than this spectacular starburst pie. Despite its looks, the pie only has one fiddly part: arranging the cut figs in the brie-lined pie plate.
Serves 8
Pastry for a single-crust pie or 1 crust from a 400-g box of refrigerated pie crusts
7 oz (210 g) double cream brie or Cambozola, chilled
1 egg plus 2 tbsp (30 mL) water (optional)
10 ripe fresh figs
2 tbsp (30 mL) maple syrup
1 Preheat oven to 425°F (220°C).
2 Roll out pastry to an 11-inch (28-cm) round, or simply unroll the purchased crust. Fit into a 9-inch (23-cm) tart pan with removable sides or a 9-inch (23-cm) springform pan. If using the springform pan, roll the edge of the pie crust towards the centre of the pan until a thick edge is formed around the pan. Prick bottom of pie shell in several places. Cut brie into ¼-inch-thick (5-mm) slices. Lay over crust bottom, placing edge slices rind-side down. For shiny pastry, whisk egg with 2 tbsp (30 mL) water and brush over exposed crust.
3 Place in oven and immediately turn oven down to 350°F (180°C). Bake in centre of oven until pastry is golden and cheese is bubbly, about 20 minutes.
4 Meanwhile, trim fig stems. Slice figs in half through the stem end. Place cut-side down and slice each half into 3 wedges. When pastryshell is golden, place on a heatproof surface. Arrange figs in shell, skin-side down, in a starburst fashion. Gently brush fruit with maple syrup. Enjoy as is, or return to the 350°F (180°C) oven for 10 to 15 minutes to warm figs.
Serves 8
