Fresh Fig Pie Recipe

Cut the double-crust pastry dough in half. Roll out one half and fit pastry into 10-inch pie plate. Roll out remaining dough as you would for top crust. Cut into strips of equal width, using shorter strips on the edges and longer ones in middle to weave a lattice top over the fig filling. Select figs that are ripe and firm. Place figs in unbaked pastry shell. Combine sugar and cornstarch and sprinkle over figs. Add lemon juice and dot with butter.
Place lattice top strips on pie. Bake in a 425-degree oven for 30 to 40 minutes or until browned.