Marisa's Healthy Kitchen

After enjoying our deelish apps and my entrée course we were all really full. But after we saw and then tasted Liz’s super amazing Grape and Fig pie we all made room! haha! I love her homage to raw food for me, even though this is a baked pie. The flavors were so bright and luscious. The mascarpone cheese added such a nice finish. Really great flavors!! Thanks Liz and Edo 🙂

Another funny note is both Judith and Liz made food with figs in it. I doubt they knew it was one of my favorite foods, but of course it worked out perfectly! Such a great evening!

Liz’s Grape and Fig Pie
Recipe from Pie;  editor: Haedrich

1 recipe piecrust
Filling:
1 ½ cups stemmed and diced dried Black Mission figs (other figs will work)
4 cups halved seedless black grapes
½ cup sugar
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
1 ½ teaspoons Frangelico or ½ teaspoon vanilla extract (optional)
1 ½ tablespoons cornstarch
1 Tablespoon cold unsalted butter, cut into small pieces.
Garnish: sweet mascarpone cheese

1. Prepare the pastry and refrigerate until firm enough to roll (about an hour)
2. On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 12 inched circle with a floured rolling pan, Invert the pastry over a nine inched standard pie pan, center and peel off the paper, Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.  Place in the refrigerator for 15 minutes.
3. Place the figs in a steamer basket set in a saucepan (or directly in the saucepan) and as about ½ inch of water to the pan.  Cover tightly and bring the water to a boil.  Reduce the heat slightly and simmer-steam the figs for five minutes.  Drain in a colander or sleeve.
4. In a large bowl, combine the grapes, figs and all but about 2 tablespoons of the sugar, the lemon juice, lemon zest, and Frangelico (if using).  Mix well, and then set aside for 15 minutes.  Preheat oven to 400 degrees.
5. Mix the cornstarch and remaining 2 tablespoons sugar together in a small bowl.  Sprinkle the mixture over the fruit and stir to combine. Turn the filling into the chilled pie shell and smooth the top.  Dot the filling with the butter.
6. Roll the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper, Moisten the outer edge of the pie shell with a pastry brush.  Invert the top pastry over the filling, center and peel off the paper.  Press the top and bottom pastries together along the dampened edge.  Using the back of a buttered knife, trim the pastry flush with the edge of the pan.  With the back of a fork, press the tines all alone the edge to seal.  Using a fork, poke several seam vents in the top of the pie, including a couple alone the edge so you can check the juices there later.
7. Place the pie on the center oven rack and bake for 30 minutes.  Reduce the oven temperature to 375 degrees and rotate the pie 180 degrees, so that the part of the pie that faced the back of the oven now faces the forwards. Just in case, slide a large aluminum, foiled lined p baking sheet on the rack below to catch any spills.  Continue to bake until the pie is golden brown, about 25 minutes. When done, you may notice thin juices bubbling out of the steam vents alone the edge.
8. Transfer the pie to a wire rack and let cool for at least two hours before serving.  Garnish with sweetened mascarpone.

the Mascarpone Cream 🙂