Today has been a very busy day for me. After going shopping early this morning to take advantage of the tax-free weekend sales, I arrived home in time to get lunch for the guys. Then I began my kitchen marathon! I have a batch of sour dough rising; a batch of salsa cooking; and two trays of fruit pies cooling on the counter.
We have quite a few figs on our trees this year, but it has been a battle with the birds, bumble bees and wasps to see who will get the most. So far, I think that they are winning! Not many of my family enjoy eating figs plain, so I usually freeze some to toss in fruit smoothies. Today I discovered a recipe for a fruit filling that is very easy to make. I decided to use some of it in fruit pies. These also are extremely easy to make. I will give the recipe for the fruit filling first, and then explain how I made the pies.
1-1/2 c. chopped figs
2 c. crushed pineapple with juice
1 c. water
1/4 tsp. salt
2 c. sugar
3 tbsp. corn starch
Combine the figs, pineapple and water in a large sauce pan. Heat to simmer and cook about 10 minutes. Combine the cornstarch with the sugar and add with the salt to the fig mixture. Stir well and cook about 15 minutes or until thick, stirring often. Let cool.
This can be used not only for fruit pies, but also as a spread between cake layers or as a filling for cookies.
For the fruit pies, I used a package of refrigerated biscuits. Roll each biscuit out on floured surface to about 1/8 inch thick. Place a little less than 1 tbsp. of filling in center of biscuit. Dampen 1/2 of the edge and fold the other half over the filling. Use a fork to press edges together. Place on baking sheet and bake according to pkg. directions. I used a 400 degree oven for about 10 minutes. Let pies cool on racks. When cool drizzle with confectioners sugar glaze.