Mile-High Fig Pie

Dried figs cooked into a tangy sour cream custard, folded with walnuts and lemon zest, then piled into a baked pie shell and crowned with a towering meringue. This is a vintage-style pie that you don’t see much anymore, and that’s a shame because the flavor combination is something special.

The filling starts by rehydrating dried figs in boiling water, then snipping them into pieces and cooking them down with egg yolks, sour cream, lemon juice, and sugar. That sour cream base gives the filling a tangy richness that keeps the sweetness of the figs in check. After chilling until stiff, walnuts, vanilla, and grated lemon rind go in for crunch and brightness.

The “mile-high” comes from the meringue. Three egg whites beaten with sugar until stiff peaks form get heaped generously onto the filling and spread all the way to the crust edges (this seals the meringue and prevents shrinking). A quick bake until golden brown gives it that toasted marshmallow look.

Chef Tips

• Spread the meringue so it touches the crust edge all the way around. Gaps let steam escape and the meringue will pull away and weep
• Snip the figs with kitchen scissors rather than chopping. Figs are sticky and scissors make cleaner work of it
• The filling must be completely cool before going into the pie shell. Warm filling will melt the meringue from below
• Beat the egg whites until you can hold the bowl upside down without them moving. That’s stiff peaks

Variations

• Date version: Swap the dried figs for chopped dates for a sweeter, more caramel-toned filling
• Toasted coconut meringue: Sprinkle shredded coconut over the meringue before baking for a tropical touch