We’ve had the delightful addition of figs to our diets this season. Our trees are planted down in the hollow around our house where the daily quota of sunshine is far less than where our gardens are, up on the hill. So to even get a few figs seemed like a small miracle to us. But when we could go on daily fig forages, eat to our fill, and still have figs left… oh, my, the possibilities! So I started perusing my cookbooks for a little figgy inspiration and decided to go with Ashley English’s “figgy pudding pie” from her mouth-watering cookbook, A Year of Pies. And I’ll just say here that I highly recommend this cookbook. You’ll find recipes for pies as simple or as complicated as you want to get, for pies both savory and sweet, and I don’t think there is a single recipe that I wouldn’t try. Now that frosts have started kissing the fig trees, I don’t expect to be able to harvest many more figs this season. So, I may not be able to make this pie again until next year, but it’s not a recipe I’m going to forget about.