Red Currant and Fig Pie

Name: Red Currant and Fig Pie
Yield: Serves 8
Ingredients: 1 recipe, double-crust pie dough (see Ingredient Note below); ¾ cup (5¼ ounces), sugar; 2 tablespoons, instant tapioca, ground; 1 teaspoon, grated orange zest plus 2 tablespoons juice; ⅛ teaspoon, table salt; 1½ pounds fresh red, currants, divided; 1 pound, fresh figs, stemmed and cut into ¼-inch wedges; 1 , large egg, lightly beaten with 1 tablespoon water

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A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES8

TIME2¼ hours, 1 hour chilling, and 6 hours cooling

A cookbook recipe exclusively for All-Access members from The Perfect Pie

WHY THIS RECIPE WORKS

Although their season at the farmers' market is short, we wanted to capture their distinctive flavor in a special pie. For a thickened, jammy filling (and to make sure it wasn't overly seedy or peel-filled) we cooked down some of the berrie...

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