Mile-high Fig Piepies 1 baked 8 pie shell 1 cup dried figs 3 egg yolks 1/2 cup commercial sour cream 1/4 cup lemon juice pinch salt 1/2 cup granulated sugar 1/2 cup coarsely chopped walnuts 1 teaspoon vanilla extract 1 tablespoon grated lemon rind 3 egg whites 1/4 teaspoon salt 6 tablespoon granulated sugar EARLY IN DAY: Pour boiling water over figs; let stand 5 min.; drain. With scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg yolks slightly; stir in figs, sour cream, lemon juice, salt. and 1/2 cup sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 min. Refrigerate until cool, stiff. Start heating oven to 350ø F. Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg whites with 1/4 teasp. salt till frothy; add 6 tablesp. sugar, a little at a time, beating well after each addition. Continue beating till stiff peaks are formed; heap on pie; spread right onto edge of crust. Bake 12 to 15 min.; cool. |
