"Red Ribbon" Figgy Blueberry Pumpkin Spiced Pie
This pie won a 2nd Place "Red Ribbon" in our local Fall Festival! The pumpkin spice gives it a deliciously warm, cozy Fall flavor. This pie is perfect for Fall festivals, Thanksgiving, or all year-round! (I'm working on a fig preserve version since most people don't have fresh or frozen figs. Another variation is to leave the figs out, and make it a blueberry pumpkin spiced pie.) *You will need a double pie crust. Make your own, or buy two frozen crusts and roll one out for the top. Pie crust is not included in nutritional information.
Equipment
- 9 inch pie pan I use these heavy duty disposable tins for pie contests
- Rolling Pin
- pie crust shield optional, can use foil
- large bowl
- slotted spoon or spider
- parchment paper or non-stick foil
- pastry wheel or pizza cutter/knife
- pastry brush
Ingredients
Pie Crust - Double crust like this one from King Arthur, or use frozen 9" crusts.
- 1 tbsp sugar Optional
- 1 egg Whisked with 2tbsp cream, milk or water
Figgy Blueberry Pumpkin Spice Pie Filling
- 12 figs *Fresh small to medium-sized figs, quartered/halved and frozen.
- 16 oz blueberries Washed and patted dry.
- 6 tbsp flour
- ½ cup sugar Add 2-3 tbsp if the blueberries are tart
- ¼ tsp scant pinch of salt
- 3 tsp pumpkin pie spice Use 4 tsp for a less subtle spiced flavor!
- ¼ tsp Cinnamon
- 3 tbsp butter Divided, 1½ tbsp melted
- 1 tbsp lemon juice About 1tbsp. Fresh squeezed
- 2 tbsp water
Instructions
Prepare the Figs
- Wash and pat dry and cut in halves or quarters. Spread them on a parchment-lined sheet and freeze at least 30 minutes.
Prepare Pie Crust
- For fresh crust, roll out and place the bottom crust in a 9" pie pan and poke holes all over the sides and bottom. Place in the freezer for 30 minutes.
- Preheat oven to 425° F
Prepare Blueberry Fig Filling
- In a large bowl whisk together flour, sugar, spice, and a small pinch of salt. Add the blueberries and stir gently with a slotted spoon until all the berries are coated.
- Add the frozen figs and stir.
- Melt 1½ tbsp butter, add 1 tbsp lemon juice, and water. Use a slotted spoon and stir the liquid mixture until all the blueberries and figs are coated.
- Sort out the figs from the blueberries and add the figs to the bottom of the pie crust, skin side down.
- Top the figs with the blueberry mixture, including all the sugary mixture at the bottom of the bowl.
- Dot the top of the pie with the remaining butter and place the pie in the freezer or refrigerator until you have rolled out the top crust.
- Beat an egg with 1 - 2 tbsp water, milk or cream.
- Roll out the top crust to a 10-12 inches circle and either create a lattice with strips or use a mini cookie cutter and cut small holes or a decoration in the crust.
- Brush egg wash on the edges of the pie crust to help secure the top crust. Lay the top crust over the pie or weave the strips into a lattice. Trim off excess crust. Use a fork to crimp or useor your fingers.
- Brush the top with egg wash and sprinkle sugar over the top.
- Gently place a pie shield over the crust to keep the edges from over-browning or cover the edges with strips of foil.
- Bake the pie at 425° for 15 minutes. Check halfway through and rotate for even browning if necessary.
- Reduce the heat to 375° and continue baking the pie.*Keep an eye on it throughout baking to see if the filling is bubbling. Bake until the filling is bubbling and check under the pie shield to see if it needs additional browning. If it does, remove the pie shield and foil and bake until it is golden brown. Bake it for about 40-50 minutes.
- Once the filling is bubbling nicely, and the crust is golden brown, it's done.If you only see a few bubbles, allow it to cook longer so you don't have a runny pie. For a thicker filling, bake until it bubbles closer to the center of the pie.
- Remove the pie and allow it to cool on a cooling rack for at least two hours.
Notes
*As an Amazon Associate, I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.
*Nutritional values do not include pie crust. I estimate roughly 150-250 additional calories depending on your recipe or crusts used.
*FIGS: Slice a few figs to decorate the top of the pie. I have not tested with rehydrated figs or preserves, but I think it would be great to substitute with a jar or two of fig preserves. I may try this recipe with fig preserves for Thanksgiving!
Variation: You could omit the blueberries and make a blueberry pumpkin spiced pie instead.
Nutrition
Calories: 205kcalCarbohydrates: 42gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 110mgPotassium: 234mgFiber: 4gSugar: 32gVitamin A: 278IUVitamin C: 8mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!