Sweet Dough for Fig Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup sugar 1/2 cup milk 2 eggs 1/2 cup oleo 3 1/2 cups all purpose flour 1/2 tsp ground nutmeg 1/2 tsp salt 1/2 tsp ground cinnamon or allspice 2 tsps baking powder 1-2 pints fig preserves, drained and mashed
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Directions: |
Directions: Preheat oven to 425 degrees. Mix sugar, milk, eggs, and oleo. Add flour, nutmeg, salt, cinnamon or allspice, and baking powder. Add more flour if dough is too soft. Roll out small amount on floured board to about 1/4 to 1/2 inch thickness. Cut with a 3-inch cutter (small pot cover, jar, margarine tub lid, etc). Use about 1 tsp of fig preserves on one half of the circle. Fold over the other half and crimp the edges with a fork dipped in flour. Place on cookie sheet. Bake for 10-12 minutes. Be careful not to put too much fig for the dough as it will seep out. The dough really works better if you refrigerate it for a while or overnight. |
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Number Of
Servings: |
Number Of
Servings:3-5 dozen tarts |
Personal
Notes: |
Personal
Notes: Mama's recipe is similar to this one....however, in her younger days, her recipe made about 200 pies!!! You know....5 lbs flour, 1 can crisco, etc. I found this recipe in one of my cajun cookbooks and it is close to hers, but try as we might, ours will never be as good as hers. Some relatives have been known to go to the dessert table first at the reunion and hide some pies to be sure they weren't left without! I remember Uga (Ed Thorp) especially enjoyed them. So sorry for any of you that have not had the pleasure of eating one of Mama's or Aunt Laura's fig preserve pies. As was custom, any small bits of dough were made into "tea cakes" which was a special treat with a big glass of ice cold milk as an after school treat!
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