Flying cake version of fig pie

Flying cake version of fig pie

Overview

I caught the tail end of the fig season and bought green-skinned figs online. The color is so beautiful! Roasted figs taste better than raw! Glutinous and sweet! Perfect for dessert! I was lazy and made a pie with flying pie crust today, it tastes great!

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Ingredients

Steps

  1. Cut the figs into pieces

    Flying cake version of fig pie step 1

  2. Add appropriate amount of butter to the pan

    Flying cake version of fig pie step 2

  3. Add figs and stir-fry

    Flying cake version of fig pie step 3

  4. Add sugar and continue to stir-fry

    Flying cake version of fig pie step 4

  5. I also squeezed some lemon juice

    Flying cake version of fig pie step 5

  6. Add corn starch and stir-fry until thickened, then set aside

    Flying cake version of fig pie step 6

  7. This is the main material prepared

    Flying cake version of fig pie step 7

  8. Take out the frozen biscuit crust and chill it in the refrigerator for about 15 minutes. Then cut off the four sides into a square shape and cut it in half in the middle

    Flying cake version of fig pie step 8

  9. Place fig filling on top and brush with egg wash

    Flying cake version of fig pie step 9

  10. Cover the other half, use a fork to make tooth shapes around the edges, and use a knife to make a few cuts across the top of the flying cake skin

    Flying cake version of fig pie step 10

  11. Put it into a baking tray lined with oil paper, brush the surface with egg wash, and bake my leftovers together

    Flying cake version of fig pie step 11

  12. Preheat the oven to 180 degrees for 20-25 minutes until the surface is golden

    Flying cake version of fig pie step 12