Fig Crumble Pie
Make your festive gathering one to remember with a decadent dessert such as the Fig Crumble Pie by chef de cuisine Nicole Fey of Oceans 234 in Deerfield Beach. “My family always has pie on Thanksgiving, but I wanted to offer something outside the traditional pumpkin or pecan, with fresh, seasonal fruit and a nice layer of cream cheese custard,” she says.
Ingredients
All-Butter Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp. of salt
- 16 tbsp. very cold, unsalted butter (diced)
- 1 tbsp. apple cider vinegar
- 1/3 cup ice water
Fig Topping
- 1 lb. fresh figs
- 1 tsp. cornstarch
- 1 tbsp. honey
Cream Cheese Filling
- 8 oz. softened cream cheese
- 1/3 cup granulated sugar
- 2 eggs
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
Crumble Topping
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 4 tbsp. melted butter
Preparation
For the pie crust, combine the flour and salt in the bowl of a food processor with the blade attachment. Add butter and pulse until the flour mixture looks like sand and butter is incorporated. This can also be done by hand, but work quickly to ensure that the butter does not melt.
Mix apple cider vinegar into ice water and pulse it into the flour/butter mixture until it almost comes together. Flatten dough into a disk, wrap in plastic, and refrigerate for at least one hour. When dough has chilled, roll out to a half-inch thick and place in a pie pan, with fluting edges if desired. Place pie dough in freezer while you assemble the filling.
For the cream cheese filling, beat cream cheese and sugar in a stand mixer or with a handheld mixer until combined. Add eggs one at a time, taking care to fully incorporate and scrape down the bowl between additions. Add lemon juice and vanilla and beat until fully incorporated. Set cream cheese mixture aside.
Cut stems and bottoms off figs and quarter. Place quarters in a bowl and gently stir in corn starch and honey. Set aside. For the crumble topping, combine flour and sugars in a bowl and pour melted butter into the mixture. Stir with a fork until butter is incorporated and mixture looks crumbly.
Preheat the oven to 375 degrees. To assemble the pie, pour the cream cheese mixture into the bottom of the frozen pie crust. Arrange the honeyed figs on the top of the cream cheese. Top with crumble mixture. Bake pie for 45-50 minutes or until the cream cheese is set. If the crust starts to turn too brown, cover loosely with foil halfway through baking. Allow the pie to cool before cutting and serving.
Figgy Five Spice Cocktail
Every holiday party needs a signature drink. Tommy Bahama’s Figgy Five Spice is a great accompaniment to your fall gathering as it features all of the flavors we crave this time of year. “Our house-made fig syrup infused with five spice is the perfect accent for the light notes of spice in our Tommy Bahama rye in the Figgy Five Spice cocktail,” says Rob Aspaas, cocktail director and regional manager of restaurants at Tommy Bahama.
Ingredients
- 2 oz. Tommy Bahama rye whiskey
- 1 oz. Five Spice Fig syrup
- 1/2 oz. Meyer lemon juice
- 1/2 oz. orange juice
- 1/2 cup sugar
- 1/4 cup water
- 3 tbsp. fig preserves or spread
- 1 tsp. Chinese five spice powder
Preparation
To make the syrup, combine the sugar and water and stir well. Bring to a soft boil, then reduce heat. Add fig preserves/spread and five spice powder and continue to stir until well incorporated.
Combine syrup, whiskey, lemon juice, and orange juice in a mixing glass, add ice, and stir to incorporate. Strain into a glass filled with fresh ice. Garnish with Chinese five spice–dusted orange peel.
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