Page 399 - Pie Squared

SUGAR-FREE FIG SLAB PIE

WITH A CREAM CHEESE CRUST

Serves 18 to 24

A rich, satisfying, tender, and delicious pie—and sugar-free to boot.
It’s actually a big fig cookie that everyone will love. The top crust is
intentionally baked without an egg wash so the pie more closely
resembles those favorite fig cookies from childhood, but go ahead

and cover with Vanilla Glaze (here) after baking, if you want.

Make Ahead: The filling may be made a week ahead and kept
refrigerated. Bring it to room temperature before spreading it across
the bottom crust.

CREAM CHEESE CRUST
2½ cups plus 2 tablespoons (325 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) cream cheese, cubed and refrigerated for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

12 ounces (340 g) dried black mission figs, stemmed (about 3 cups)

6 ounces (170 g) golden raisins (about 1 cup)

½ cup (120 ml) boiling water

Grated zest of 1 orange

½ cup (120 ml) fresh orange juice

4 tablespoons (56 g) unsalted butter, at room temperature