Fig Pie
1.
Make the pie crust first, do not soften the frozen butter, just cut into pieces and put it together with the low-gluten flour. The ingredients of the pipi are marked in parentheses.
2.
Knead it with your hands to form a grain of sand. This process is similar to the effect of whipping butter. It is a process of crisping.
3.
Add whole egg liquid
4.
Wrap into dough, refrigerate for 1-2 hours
5.
Make the pie core filling: butter and icing sugar together until feathery
6.
Add almond flour
7.
Stir until the almond flour and butter are completely combined, then add whipped cream
8.
Continue to stir until fluffy, put it into a piping bag for preparation
9.
Take out the pie crust and roll it into a slice with a thickness of about 3 mm, and place it on the pie plate to form a shape
10.
Press the pie to fit the pan, pierce the hole and let it bulge
11.
Squeeze into the pie core filling, about half is enough, too much will overflow, I filled it 6 minutes full, although there is no overflow, but the finished product is almost invisible
12.
There are cut figs on top. I cut a fruit in half and put it in.
13.
Preheat the oven at 180 degrees, then put it in the oven and bake for 30 minutes
14.
Baked fig pie
15.
Cut it open, the filling is delicious
Tips:
For this amount, I baked a 6-inch, a 3-inch, and 3 smaller ones. If you just want to make a 6 inch, halve it
