Pastry for 9-inch one-crust pie
3/4 cup finely-chopped stemmed dried figs (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup firmly-packed brown sugar
1 cup light corn syrup
3 large eggs
1/4 cup unsalted butter, melted and cooled
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted*
* Oven toasting pecans - Preheat oven to 300 degrees F. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely. Store in an airtight container in the freezer of refrigerator.
Preheat oven to 375 degrees F. Prepare pie pastry(see Pastry for 9-inch one-crust pie)
In a heavy small saucepan over low heat, add figs, brandy and water; heat until liquid is all absorbed, approximately 5 minutes. Remove from heat and let cool.
In a large bowl, mix together the brown sugar, corn syrup, eggs, butter, vanilla extract, and salt. Stir in the toasted pecans and then the cooled fig mixture; set aside.
Roll out the prepared pastry dough on a lightly floured surface to a 13-inch round. Transfer to a 9-inch glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of the pie dish. Pierce all over with a fork. Freeze crust 15 minutes.
After the 15 minutes of freezing time is over, line the top of the crust crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, approximately 10 minutes. Remove from oven and remove aluminum foil and beans.
Return crust back to the oven and continue to bake until crust is a pale golden, approximately another 10 minutes. Remove pie crust from the oven and reduce oven temperature to 325 degrees F.
Spoon prepared fig/pecan filling into the warm crust.
Place pie back in the oven and bake until filling is puffed at the edges and set in the center, approximately 40 to 45 minutes or until the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake! The center of the pie should be set but still wobbly; residual heat will finish the job.
Remove from oven and cool on a wire rack. After pie has cooled, refrigerate at least 1 hour until the filling is completely set before cutting. Best if refrigerated overnight.
Makes 8 servings.