Grilled Figgy Pies

1. 1

   Warm pie crust to room temperature according to package directions. Meanwhile, in a small saucepan, combine figs and bourbon; add enough water to cover by 1 in. Cook, covered, over low heat until figs are plump, 15-20 minutes. Remove from heat; drain. Cool 15 minutes and pat dry. Cut each fig into quarters. Set aside.

2. 2

   In same saucepan over medium-low heat, combine walnuts with 1/4 cup maple syrup, cinnamon and nutmeg. Cook, stirring constantly, until liquid is almost evaporated, 5-7 minutes. Spread nuts on a

3. 3

   lined with parchment; freeze until set, about 10 minutes.

4. 4

   Unroll pie crusts. Using a 4-in. round cutter, cut 12 circles, rolling and cutting scraps as necessary. Stir vanilla and remaining maple syrup into mascarpone cheese. Spread scant 1 tablespoon mascarpone mixture over half of each circle to within 1/4 in. of edge; layer with 2 teaspoons maple walnuts and four fig pieces. Make an egg wash by whisking egg and water; use to moisten edge of pastry. Fold dough over filling; press edges with a fork to seal. Repeat with remaining dough and filling. Brush egg wash over pies. Freeze pies on a parchment paper-lined

5. 5

   10 minutes.

6. 6

   Remove from

7. 7

   . Grill pies, covered, on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side.

* Per serving · 4 servings · Values may vary.

No additional tips available.