Fig, Whiskey and Nut Pie
12 servings
195 minutes
This fig, whiskey, and nut pie is a true embodiment of American culinary generosity and sophistication. Its roots trace back to the traditions of the southern states, where baking with nuts and alcohol symbolized cozy family evenings. The rich flavor of dried figs unfolds with the caramel notes of whiskey, while the nuts provide structure and a crunchy texture. Spicy spices—cinnamon and nutmeg—add warmth and depth to the aroma. This pie pairs perfectly with a cup of strong coffee or fragrant tea, and its rich taste makes it an excellent dessert for special occasions.
1
Boil dried figs over medium heat, covered, for about 35-40 minutes.
- Fig: 450 g
- Water: 2 glasss
2
When the figs become soft, absorbing most of the liquid, place them in a food processor and puree with whiskey and vanilla.
- Fig: 450 g
- Whisky: 0.5 glass
- Vanilla extract: 1 teaspoon
3
Preheat the oven to 175 degrees and place the nuts inside for 8-10 minutes. Once the nuts cool down, roughly chop them.
- Pecan: 1.8 glass
4
Mix flour, baking powder, soda, salt, cinnamon, and nutmeg.
- Wheat flour: 300 g
- Baking powder: 2 teaspoons
- Baking soda: 0.8 teaspoon
- Salt: 0.8 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Nutmeg: 0.5 teaspoon
5
Beat sugar, butter, and eggs together with a mixer on high speed until creamy consistency (about 3 minutes).
- Brown sugar: 2 glasss
- Vegetable oil: 1 glass
- Chicken egg: 3 pieces
6
Add fig puree to the egg mixture and mix with a mixer on low speed until smooth. Then, without turning off the mixer, gradually add the flour mixture and continue mixing until the mixture reaches a dough consistency.
- Fig: 450 g
- Wheat flour: 300 g
7
Add crushed nuts to the dough, mix thoroughly, place in a baking dish, and send to the oven for about 1 hour and 15 minutes.
- Pecan: 1.8 glass
8
Cool the finished pie without removing it from the mold. Then, use a thin knife to separate the pie from the edges, cover it with a plate, flip it over, carefully remove it from the mold, and cover it with a second plate, flipping it again.
