Recipe - Mile-High Fig Pie (Alternate For Cranberry-Fl

1 Baked 8" pie shell
1 cup Dried figs
3 Egg yolks
One half cup Commercial sour cream
One fourth cup Lemon juice
Pinch salt
One half cup Granulated sugar
One half cup Coarsely chopped walnuts
1 teaspoon Vanilla extract
1 tablespoon Grated lemon rind
3 Egg whites
One fourth teaspoon Salt
6 tablespoon Granulated sugar


EARLY IN DAY: Pour boiling water over figs; let stand 5 min.; drain. With
scissors. snip off stems; then coarsely snip up figs. In saucepan, beat egg
yolks slightly; stir in figs, sour cream, lemon juice, salt. and One half cup
sugar. Bring to boil over low heat. stirring; then boil, stirring, 3 min.
Refrigerate until cool, stiff. Start heating oven to 350ø F. Into fig
mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg
whites with One fourth teasp. salt till frothy; add 6 tablesp. sugar, a little at
a time, beating well after each addition. Continue beating till stiff peaks
are formed; heap on pie; spread right onto edge of crust. Bake 12 to 15
min.; cool.