Title: MILE-HIGH FIG PIE (ALTERNATE FOR CRANBERRY-FLUFF PIE)
Categories: Pies
Yield: 1 servings
1 Baked 8" pie shell
1 c Dried figs
3 Egg yolks
1/2 c Commercial sour cream
1/4 c Lemon juice
-Pinch salt
1/2 c Granulated sugar
1/2 c Coarsely chopped walnuts
1 ts Vanilla extract
1 tb Grated lemon rind
3 Egg whites
1/4 ts Salt
6 tb Granulated sugar
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EARLY IN DAY: Pour boiling water over figs; let stand 5 min.; drain. With
scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg
yolks slightly; stir in figs, sour cream, lemon juice, salt. and 1/2 cup
sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 min.
Refrigerate until cool, stiff. Start heating oven to 350°F. Into fig
mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg
whites
with 1/4 teasp. salt till frothy; add 6 tablesp. sugar, a little at a time,
beating well after each addition. Continue beating till stiff peaks are
formed; heap on pie; spread right onto edge of crust. Bake 12 to 15 min.;
cool.
