This is easier than many fruit pies because there is no top crust, but rather a sweet, buttery, crunchy, crumbly layer called streusel. Streusel is good over any soft fruit, particularly plums, apricots, and peaches, any of which can be substituted in the following recipe.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch pie shell (page 20)
STREUSEL TOPPING
1 cup all-purpose flour
½ cup sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts
½ cup (1 stick) unsalted butter, melted
FIG FILLING
1½ pounds fresh figs, stemmed and sliced ⅓ to ½ inch thick, to make about 5 cups
¼ cup sugar
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
Preheat the oven to 400°F. Roll out the dough and fit it into a 9-inch pie pan. Set aside.
To make the streusel topping, in a medium bowl whisk and toss together the flour, sugar, ginger, cinnamon, and salt. Stir in the walnuts. Add the butter and stir with a fork until you have a damp, crumbly, coarse-looking mixture. Set aside.
To make the filling, place the figs in a large bowl and add the sugar, lemon juice, and vanilla. Using a rubber spatula or your hands, stir and toss gently to coat the figs evenly with the sugar. Spread the fruit in the prepared pie shell. Sprinkle the streusel topping evenly over the fruit.
Bake for about 40 minutes, until the crust and topping are well browned.
Serve warm or at room temperature.