Recipe by Justin Burke-Samson of Kindred in Charlotte, North Carolina
For the crust:
2¾ cups flour
2 teaspoons sugar
½ teaspoon salt
1 cup cold unsalted butter, cut into cubes
1/3 cup ice water
1 egg (for egg wash)
For the filling:
6 cups fresh figs, stemmed and halved
4 tablespoons balsamic vinegar
Pinch black pepper
1/4 cup dark brown sugar
2 tablespoons honey
3 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons cornstarch
Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles sand with a few pea-size pieces. Add ice water, 1 tablespoon at time, until the mixture comes together. Turn dough onto a work surface and divide in half. Wrap each half with plastic wrap, flatten, and refrigerate for at least 1 hour, preferably overnight (for a flakier crust).
Remove one disk of dough. On a well-floured work surface, roll dough into a circle 12 inches wide and about ⅛-inch thick. Transfer dough to a 9-inch pie pan. Press the dough gently to fit the pie pan. Trim excess overhang to about 1 inch from rim of pie pan. Roll overhang into itself creating a rounded edge. Crimp edge as desired. Wrap pie shell with plastic wrap, refrigerate for at least 1 hour.
Remove second disk. On a well-floured work surface, roll out dough to a circle 12 inches wide and about 1/8-inch thick. Using a pastry cutter or knife, cut strips for lattice. Place strips on parchment-lined sheet tray and refrigerate until ready to use.
Make the filling: Preheat oven to 350 degrees. Line a sheet tray with parchment paper and place figs so they don’t overlap. Drizzle figs with balsamic vinegar and a pinch of salt and black pepper, tossing to ensure all they’re coated. Roast figs for 15 minutes or until they start to bubble and blister but still hold their structure. The balsamic should reduce to a syrup.
In a large bowl, combine figs and remaining ingredients. Toss by hand, taking care not to smash the figs.
Heat oven to 425 degrees. Remove pie shell and lattice strips from refrigerator. Pour the fig mixture, including liquid, into the pie shell, forming a rounded mound. Top pie with lattice in desired design, crimping edges of strips to crimped edges of pie. Brush with egg wash. Bake for 20 minutes, then reduce temperature to 350 degrees and bake for another 35 to 45 minutes, until golden brown and juices are bubbling. Rotate pie twice during baking. Remove and cool on a wire rack. Serve with a scoop of buttermilk or vanilla ice cream and a drizzle of balsamic vinegar.