Winter Fruit Pie

1.Preheat the oven to 190˚C/170˚C fan/gas mark 5.
2.Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
3.Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
4.To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
5.Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.

Instructions

1.Preheat the oven to 190˚C/170˚C fan/gas mark 5.
2.Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
3.Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
4.To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
5.Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.