Contributed to the old New Orleans Mailing List by Sally Davenport <>.

Fig filling

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.

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.

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)