Fall Seasonal Eating With Fig and Rosemary Hand Pies
As the seasons change, our recipes take on new flavors and inspirations, too. When it comes to cooking, there's something truly wonderful about appreciating the treasures of each season.
Seasonal eating helps us to connect with the rhythms of nature and taste the freshest ingredients at their peak, from the first fragile shoots of spring to the hearty, warming dishes of winter.
Garden-to-table recipes have become a delightful way to celebrate the vibrant bounty of nature.
What could be more satisfying than plucking a ripe fig from your own tree or harvesting fragrant rosemary from your garden and turning them into a mouthwatering treat? Like these mouth-watering fig & rosemary hand pies!
Read more: Seasonal Eating: The why and how, with monthly seasonal produce lists
Fig & Rosemary Hand Pies
These fig & rosemary hand pies are the perfect sweet treat to harness the flavors of late summer and early autumn.
The sweetness from the figs and the aromatic taste from the rosemary complement each other beautifully to create a balanced taste.
Ava loved making this recipe with me, so don’t hesitate to get the kids involved for a fun family activity! Cooking and baking are fun ways to teach the kids some valuable life lessons and skills!
Read more: Homesteading with kids: Valuable skills to teach them
INGREDIENTS:
1 pie dough
2 cups of figs cut into 1/2-inch-sized pieces
2 Tbsp. brown sugar
1/8 cup balsamic vinegar
1/8 cup raw honey
2 tsp. finely chopped rosemary
Pinch of kosher salt
2 Tbsp. cornstarch
Cream Cheese (optional)
Egg wash (or 2tbs almond milk with 2 tbs agave)
Turbinado Sugar for dusting
DIRECTIONS:
Mix figs, sugar, balsamic, honey, rosemary, and salt in a medium bowl and let sit for about 15 minutes. I’ve also let it sit overnight.
Heat oven to 400 F
Take 2 Tbs of the above fig mixture liquid and mix with cornstarch.
Place the cornstarch mixture back in with the fig mixture and let it all thicken a bit.
Roll out the dough and cut out small circles with a biscuit cutter.
Add a little bit of cream cheese to each circle and then a tablespoon of the fig mixture.
Fold over to create moon pies, and seal with a fork.
Cut a slit on the tops or poke holes if desired.
Brush with egg wash.
Bake for 5 minutes at 400 F.
Then, for 15 minutes at 350 F.
Place on a rack to cool.
ENJOY and share with others!
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fig & rosemary hand pies
INGREDIENTS:
1 pie dough
2 cups of figs cut into 1/2-inch-sized pieces
2 Tbsp. brown sugar
1/8 cup balsamic vinegar
1/8 cup raw honey
2 tsp. finely chopped rosemary
Pinch of kosher salt
2 Tbsp. cornstarch
Cream Cheese (optional)
Egg wash (or 2tbs almond milk with 2 tbs agave)
Turbinado Sugar for dusting
DIRECTIONS:
Mix figs, sugar, balsamic, honey, rosemary, and salt in a medium bowl and let sit for about 15 minutes. I’ve also let it sit overnight.
Heat oven to 400 F
Take 2 Tbs of the above fig mixture liquid and mix with cornstarch.
Place the cornstarch mixture back in with the fig mixture and let it all thicken a bit.
Roll out the dough and cut out small circles with a biscuit cutter.
Add a little bit of cream cheese to each circle and then a tablespoon of the fig mixture.
Fold over to create moon pies, and seal with a fork.
Cut a slit on the tops or poke holes if desired.
Brush with egg wash.
Bake for 5 minutes at 400 F.
Then, for 15 minutes at 350 F.
Place on a rack to cool.
I know you and your family will love these pies! They are indeed a delicious treat!
I encourage you to try to eat more seasonally, friend. It is so rewarding and healthy!
I think you’ll love these fig recipes too:
Fig and caramelized onion gallette
Fig, blackberry, and arugula salad with honey balsamic dressing
Love, Annette xx
the harvest table cookbook
A Collection of Seasonal Plant-Based Recipes Inspired by the Homestead Garden
The Harvest Table is so much more than a cookbook; it’s a resource for true seasonal and simple living on the homestead.
The Harvest Table is a plant-based garden-to-table cookbook that helps you eat in alignment with the seasons and the freshest ingredients possible. Most recipes are gluten-free!
Annette Thurmon of Azure Farm and Angela Ferraro Fanning of Axe and Root Homestead, guide you through seasonal eating with breakfast, appetizers, entrees, side dishes, dessert, and more.
There are even recipes for the barnyard family members and activities the whole family can participate in together, along with homesteading tips and checklists for easy reference.
