Adapted from a Donna Hay recipe and lovingly baked for tonight's dinner party with the gorgeous K - a fellow fig lover - this pie is dead easy, delicious, and the fruit makes it seem semi-healthy.
Free-form fig pie
In a food processor, put two cups of plain flour and 185g cold chopped butter. Process until it resembles fine breadcrumbs, then with the motor still running, slowly add approx 2 tbs iced water until the mixture just comes together as a dough. Take the shortcrust pastry out of the processor, knead briefly until it forms a ball, then wrap in cling wrap and refrigerate for at least 30 mins.
In the meantime, combine 3/4 cup almond meal, 1/4 cup caster sugar, and enough melted butter to form a spreadable paste. Roll out dough in a circle, to 3mm thickness. Spread paste around middle, leaving approx one inch around the outside. Arrange four finely sliced figs over the paste, then fold in the dough around the outside to hold the contents in. Sprinkle with raw sugar.
Bake in a 180deg oven for approx 20-30mins until lightly browned around the edges. Serve as is, or with cream/icecream. Some suggestions for future pies around tonight's dinner table included peaches, apples, raspberries, nectarines, or strawberries!