Contributed to the old New Orleans Mailing List by Sally Davenport <firstname.lastname@example.org>.
Sprinkle the soda over the fresh figs in a large pot. Pour hot water over the figs and let them stand until cool enough to handle. Pour off water. Remove the stems from figs.
- 1 quart of figs
- 1 tablespoon baking soda
- 1/2 cup hot water
- 1/2 quart sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Place the sugar, lemon and water in another pot. Bring to boil and boil until sugar is dissolved. Drop figs into boiling sugar; simmer for about 1-1/2 hours or until tender.
Remove from heat and let stand to cool.
For the Sweet Crust:
Cream shortening and sugar; add milk and egg and mix well.
- 3/4 cup shortening
- 1-1/2 cups sugar
- 1 egg, beaten
- 1/2 cup milk
- 3-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch of nutmeg
Sift remaining ingredients and add to milk mixture to dry ingredients, mixing well.
Chill at least 2 hours before rolling crust. Roll and fit crust into a 9 inch pie pan.
Roll remaining dough and cut for lattice top.
Pour preserves into unbaked sweet crust pie shell and top with a lattice top. Bake at 350 degrees for 30 to 35 minutes or until golden brown.
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Chuck Taggart (e-mail chuck)