Fig and blackberry pie

I was looking through our pictures the other day and found a pie Yohann and I made over a year ago. Neither the pie nor the picture was meant for the blog, however it was absolutely delicious we just have to share! Last year Yohann and I went to my aunt’s summerhouse in the Pyrenees. It’s a wonderful place, very green with lots of cows. My aunt renovated an old barn into the most original and cozy house. We have the pleasure of spending a couple of days there each year. Anyway, back to the pie, one day it was raining and Yohann and I decided to go for a walk. We found a bunch of blackberries and decided to pick a few. Once we returned to the house my aunt said, “let’s make a pie”. She has a fig tree with an abundance of figs (it was the season!) so we went to pick a few for our pie. It was a group effort although Yohann did most of the work, and the presentation. Yohann can make about anything look good and artistic. I can’t arrange food in a pretty photogenic way to save my life (sometimes I get lucky). I missed out on the artistic decorative genes in the family. My mom is quite artistic and so is my older sister. They love decorating and can make anything look quite nice. Luckily for me, I have Yohann to make everything look pretty!

The only problem is, I can’t seem to remember how we made the dough. I’m going to share one of Laurence Salomon’s pie dough recipes to make up for my lack of memory.

Serves 6 people

Ingredients:

Laurence Salomon’s dough slightly adapted:

• 100 grams of whole-wheat flour (T80)
• 70 grams of rye four t80 (or whole-wheat)
• 20 grams of hazelnut powder
• 6 cl of olive oil
• 2 tablespoons of hazelnut oil (or olive oil)
• Half a teaspoon of cinnamon

Filling:

• About 15 fresh figs
• 1-2 cups of blackberries
• 1-1 ½ cups of pear applesauce ( or plain applesauce, blackberry jam…)
• 2-3 tablespoons of honey

Preheat the oven at 180°C (300°C)

For the dough:

Mix all the dry ingredients. Then progressively add the wet ingredients and work the mixture until you have dough. Roll out the dough and put in a pie mold.

For the filling:

Cut the figs into quarters. Spread the pear applesauce (we used a homemade one made by a very nice lady who sells them at the local market) directly on the dough. Place your figs in on the pear applesauce. Evenly sprinkle the blackberries on the figs. Evenly scatter the honey over the pie.

Bake 25-35 minutes at 180°C (300°F)

Bon appétit!