LCBO Food and Drink Autumn 2016

SEASONAL  PIE À LA FROMAGE

Fresh Fig & WARM BRIE PIE

a 9-inch (23-cm) tart pan with removable sides or a 9-inch (23-cm) springform pan. If using the springform pan, roll the edge of the pie crust towards the centre of the pan until a thick edge is formed around the pan. Prick bottom of pie shell in several places. Cut brie into ¼-inch-thick (5-mm) slices. Lay over crust bottom, placing edge slices rind-side down. For shiny pastry, whisk egg with 2 tbsp (30 mL) water and brush over exposed crust. 3 Place in oven and immediately turn oven down to 350°F (180°C). Bake in centre of oven until pastry is golden and cheese is bubbly, about 20 minutes. 4 Meanwhile, trim fig stems. Slice figs in half through the stem end. Place cut-side down

Luscious fresh figs are always a treat, espe- cially paired with a double-cream cheese. You won’t find a prettier way to present this com- bo than this spectacular starburst pie. Despite its looks, the pie only has one fiddly part: ar- ranging the cut figs in the brie-lined pie plate. Pastry for a single-crust pie or 1 crust from a 400-g box of refrigerated pie crusts 7 oz (210 g) double cream brie or Cambozola, chilled 1 egg plus 2 tbsp (30 mL) water (optional) 10 ripe fresh figs 2 tbsp (30 mL) maple syrup 1 Preheat oven to 425°F (220°C). 2 Roll out pastry to an 11-inch (28-cm) round, or simply unroll the purchased crust. Fit into

and slice each half into 3 wedges. When pas- try shell is golden, place on a heatproof sur- face. Arrange figs in shell, skin-side down, in a starburst fashion. Gently brush fruit with maple syrup. Enjoy as is, or return to the 350°F (180°C) oven for 10 to 15 minutes to warm figs. Serves 8 WHAT TO SERVE Warre’s Otima 10 Year Old Tawny Port LCBO 566174, 500 mL, $22.20 Forty Creek Confederation Oak Reserve Whisky LCBO 195651, $70.10

42  FOOD & DRI NK AUTUMN 2016