Figgy Pie

Fig filling: *Follow the direction given for figgy pudding cake here Fruit Pie Filling. Can be made months ahead when figs are in season and frozen. The proportion of figs to apples, if you choose to make a mix, is up to you.
When you defrost it, put it in a mesh strainer to drain away the excess water.

Sprinkle the flour over the fig mixture and stir it in.

Mix figs, eggs, vanilla, milk, and spices. Check the flavor and adjust if needed. Pour into unbaked pie shell.

Cover the edges with foil if they are exposed.

Bake at 350 for 50 minutes. Turn the heat down to 300, uncover the edges and bake an additional 20 minutes or until a skewer inserted into the center comes out clean. The pie will still wobble.

Let cool, then refrigerate.