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Sweet Dough for Fig Pies Recipe

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This recipe for Sweet Dough for Fig Pies, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Tharp
Added: Tuesday, April 18, 2006


1 cup sugar
1/2 cup milk
2 eggs
1/2 cup oleo
3 1/2 cups all purpose flour
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground cinnamon or allspice
2 tsps baking powder
1-2 pints fig preserves, drained and mashed

Preheat oven to 425 degrees. Mix sugar, milk, eggs, and
oleo. Add flour, nutmeg, salt, cinnamon or allspice, and
baking powder. Add more flour if dough is too soft. Roll out
small amount on floured board to about 1/4 to 1/2 inch
thickness. Cut with a 3-inch cutter (small pot cover, jar,
margarine tub lid, etc). Use about 1 tsp of fig preserves on
one half of the circle. Fold over the other half and crimp the
edges with a fork dipped in flour. Place on cookie sheet.
Bake for 10-12 minutes. Be careful not to put too much fig for
the dough as it will seep out. The dough really works better if
you refrigerate it for a while or overnight.

Number Of Servings:
Number Of Servings:
3-5 dozen tarts
Personal Notes:
Personal Notes:
Mama's recipe is similar to this one....however, in her younger
days, her recipe made about 200 pies!!! You know....5 lbs
flour, 1 can crisco, etc. I found this recipe in one of my cajun
cookbooks and it is close to hers, but try as we might, ours
will never be as good as hers. Some relatives have been
known to go to the dessert table first at the reunion and hide
some pies to be sure they weren't left without! I remember
Uga (Ed Thorp) especially enjoyed them. So sorry
for any of you that have not had the pleasure of eating one of
Mama's or Aunt Laura's fig preserve pies. As was custom,
any small bits of dough were made into "tea cakes" which
was a special treat with a big glass of ice cold milk as an after
school treat!




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