Strawberry Fig Pie
A delightful strawberry fig pie featuring sweet figs and tangy Jello, topped with buttery crumble, perfect for fruit lovers and special occasions.
Ingredients
Instructions
- Mix the strawberry Jello, sugar, self-rising flour, tapioca, and figs in a bowl and let stand for a while.
- Place the mixture into an unbaked pie crust.
- Put pats of butter on top of the filling.
- Mix 3 tablespoons of butter with additional flour until crumbly and sprinkle over the top of the pie.
- Bake in a 350°F oven until golden brown.
Tips & Substitutions
For a twist, consider adding a pinch of cinnamon or nutmeg to the filling for extra warmth. If figs are hard to find, dried figs can be rehydrated in warm water. Adjust the sugar based on the sweetness of your figs and Jello; taste the mixture before baking. Ensure the pie crust is cold before adding the filling for a flakier texture.
Serving Suggestions
Serve the strawberry fig pie slightly warm or at room temperature with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Chocolate Cookie Cake for a sweet ending to a meal. Consider offering a light salad on the side to balance the richness.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Fig Pie contains roughly 135 calories, with 3g protein, 28g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of Jello?
Yes, you can substitute fresh strawberries for the Jello by pureeing them and adding sugar to taste. However, keep in mind that the texture and set of the pie will differ, and you may need to adjust the thickening agents accordingly.
What can I substitute for tapioca?
If you don't have tapioca, you can use cornstarch as a thickener. Use about half the amount of cornstarch compared to tapioca, and mix it with a little water before adding it to the filling to avoid clumps.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can also check by inserting a knife in the center; it should come out clean. Keep an eye on it towards the end of the baking time to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).