About 5 years ago, our fig trees were nearly frozen beyond hope and the upper tree trunks died. It took years of gentle coaxing, watering, tying, and trimming to make a come-back, but they were still to traumatized to produce figs. All of our effort seemed fruitless so to speak. It became evident that if they no longer produced figs, we were considering digging them up and giving them away. It was just too much work and upkeep for such delicate plants in N. J.
Nevertheless, when I saw what seemed like 1 million figs blossoming from the 5 trees, I became cautiously optimistic for the first time in 5 years. You see, that step is only the beginning of the gestation. While the newly hatched figlets are trying to reach maturity, there can be too much rain, a dought, or any number of factors that kill them off. Much to my surprise, the result this year has been a bounty of delicious and organic figs.
Unfortunately, this still doesn’t gaurantee an abundant harvest. You see, these beauties are now in the crosshairs of every bird and ant who see them. I have practically had to set up a chair and watch them ripen and immediately rush into action, picking them before nature got to them. I have even tied netting over the branches to protect them from hungry birds.
I am overjoyed to be able to finally have enough to bake with. Who knows, I may have enough to make and jar some jam. We’ll see….
Dairy-Free and Vegan Open Faced Pie made with Locally Sourced Apples and Home-Grown Organic Figs
Recipe written and tested by: Gourmetmarichef
Preheat oven to 350°
- 1 package vegan graham crackers (from a 3 pack box)
- ¼ c. vegan butter
- ¼ c. walnuts
- 6-8 medium apples
- 6-8 figs
- 1 tbsp. sugar
- few sprinkles cinnamon
- agave or course sugar
- Place pie crust ingredients in a food processor and pulse. Mix for 1-2 minutes on high until the mixture becomes moist crumbs.
- Place the crumb mixture in any pie pan and work it up the sides. I tamped it down with the flat bottom of a glass to make it even.
- Toast the crust in the oven for 5 minutes. Take it out and cool, placing on the side.
- Wash, peel, core, and slice the apples into slivers. Mix in the sugar and cinnamon. If the slivers are large, you can cut them smaller.
- Wash and slice the figs into thin slivers, placing on the side.
- Place the apples in the crust, using one of the apples as a decoration all around the top, and the thinly sliced figs all around the sides. Brush the top with agave or a few sprinkles of course sugar.
- Bake the pie in a 350° oven for 30 minutes, then cover entirely with foil. Place the pie back in for another 20-25 minutes. Take out of the oven to cool before eating. Serve with vegan whipped cream, ice cream, or Organic Sweetened Condensed Coconut Milk.