Mixed Nut ‘N’ Fig Pie

• Pastry for single-crust pie (9 inches)
• 1/2 cup chopped dried figs
• 3 tablespoons water
• 2 tablespoons orange marmalade
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 cup corn syrup
• 3 eggs
• 6 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1-1/2 cups deluxe mixed nuts
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 tablespoon orange marmalade

1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300u0b0.
2. In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
3. Bake at 300u0b0 for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
4. In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.

pastry, water, orange marmalade, brown sugar, cornstarch, corn syrup, eggs, butter, vanilla, nuts, heavy whipping cream, sugar, orange marmalade

Taken from www.tasteofhome.com/recipes/mixed-nut-n-fig-pie/ (may not work)