Lisa's Southern Kitchen

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Ingredients:

• 1 Store Brought Refrigerated Pie Crust

• 4 cups Fresh Figs, stemmed and quartered

• 1/4 cup  Self Rising Flour

• 3/4 cup Granulated Sugar

• 2 tsp. Ground Ginger

• 2 tbsp. Fresh Lemon Juice from Lemon

• 1/3 cup Unsalted Butter, melted

• 4 Eggs, slightly beaten

Instructions:

1. Roll the pie crust out on a floured surface in a pie crust circle and place the crust in a pie pan and cover with plastic wrap and place in fridge for 1 hour to chill.
2. Preheat oven to 400 degrees.
3. Line the center of pie crust with parchment paper and filled on top of parchment paper with dried beans, bake for 12 minutes until light golden brown and cool completely on wire rack and remove parchment paper.
4. Layer the figs in the pie crust.
5. In a bowl of stand up mixer add in flour, sugar, lemon juice and ginger, butter, eggs, beat well until combined.
6. Pour over the figs in the pie crust.
7. Bake at 350 degrees for 55 minutes until custard is light golden brown and fig is done.
8. Take out of the oven and let cool for 10 minutes before serving.