INGREDIENTS

INSTRUCTIONS

Prepare pie crust pastry and line pie plate. Set aside. Mix sugar,
tapioca (or flour), cinnamon, and salt together in a small bowl. Set
aside. Gently combine peaches and figs in a large bowl. Add sugar
mixture and mix lightly.  Let stand for 15 minutes. Stir gently one
more time. Pour fruit mixture into pie shell and dot with butter.
Cover with top crust, seal well and crimp edges. Make a few  decorative
slits in the top crust to allow the pie to "breathe" while  baking.
Bake at 400 degrees F. for 40-45 minutes or until juices just  begin to
bubble through slits in the nicely browned crust. Serve hot,  warm, or
cold (we never have any left to GET cold!) If your peaches  are from
one of those "other" places (like California or Georgia) and  don't
have the intense sweet peachy flavor of our Ruston "beauties"  you can
add a squeeze of lemon juice to the fruit along with the  sugar mixture
to enhance the flavor). ---Enjoy! Carol Genusa Here in  Louisiana, we
are blessed with an (over)abundance of both figs and  peaches and we
sure know how to enjoy them! I always put lots of both  into the
freezer to see us through the rest of the year. This is the  most often
requested pie in our large family. When the kids were very  young, one
of them called it a pig and feach pie and that is what we  have called
it ever since.  Recipe By     : MRS GEE  From:                        
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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