Grilled Figgy Pies

• 2 sheets refrigerated pie crust
• 12 dried figs
• 1/4 cup bourbon
• 1/2 cup chopped walnuts
• 1/4 cup plus 1 tablespoon maple syrup, divided
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 2/3 cup (about 5 ounces) mascarpone cheese
• 1 large egg
• 1 tablespoon water

1. Warm pie crust to room temperature according to package directions. Meanwhile, in a small saucepan, combine figs and bourbon; add enough water to cover by 1 in. Cook, covered, over low heat until figs are plump, 15-20 minutes. Remove from heat; drain. Cool 15 minutes and pat dry. Cut each fig into quarters. Set aside.
2. In same saucepan over medium-low heat, combine walnuts with 1/4 cup maple syrup, cinnamon and nutmeg. Cook, stirring constantly, until liquid is almost evaporated, 5-7 minutes. Spread nuts on a
3. lined with parchment; freeze until set, about 10 minutes.
4. Unroll pie crusts. Using a 4-in. round cutter, cut 12 circles, rolling and cutting scraps as necessary. Stir vanilla and remaining maple syrup into mascarpone cheese. Spread scant 1 tablespoon mascarpone mixture over half of each circle to within 1/4 in. of edge; layer with 2 teaspoons maple walnuts and four fig pieces. Make an egg wash by whisking egg and water; use to moisten edge of pastry. Fold dough over filling; press edges with a fork to seal. Repeat with remaining dough and filling. Brush egg wash over pies. Freeze pies on a parchment paper-lined
5. 10 minutes.
6. Remove from
7. . Grill pies, covered, on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side.

crust, figs, bourbon, walnuts, maple syrup, ground cinnamon, ground nutmeg, vanilla, mascarpone cheese, egg, water

Taken from www.tasteofhome.com/recipes/grilled-figgy-pies/ (may not work)