Yield: 1 (9-inch) pie
2 2/3 cups all-purpose flour
1 cup butter, chilled and cut into small pieces
1 tablespoon sugar
1 teaspoon salt
5 tablespoons ice water
3 cups dried fig halves
2 cups fresh orange juice
1 cup dried cranberries
½ cup firmly packed light brown sugar
2 tablespoons bourbon
2 tablespoons sugar
1. In the work bowl of a food processor, combine flour, butter, sugar, and salt for crust. Pulse until mixture resembles coarse meal. Add 5 tablespoons water, and pulse just until dough forms a ball. Divide dough into two disks. Wrap tightly in plastic wrap. Refrigerate until firm, approximately 1 hour.
2. Preheat oven to 350°. On a lightly floured surface, roll half of dough to 1/8-inch thickness. Transfer to a 9-inch pie plate, pressing into bottom and up sides of pie plate. Trim to top of pie plate, if necessary.
3. Bake until crust is light golden just around edges, about 15 minutes. Let cool completely.
4. In a large saucepan, combine figs, orange juice, cranberries, brown sugar, and bourbon for filling. Bring to a boil. Remove figs and cranberries. Set aside. Bring orange-juice mixture back to a boil, and let simmer until thick and syrupy, approximately 12 minutes.
5. Arrange figs and cranberries in baked pie crust. Pour sauce over fruit.
6. On a lightly floured surface, roll remaining half of dough into an 11-inch circle about 1/8 inch thick. Place over figs and cranberries in pie plate. Crimp edges. Cut 5 slits in the top of the pie. Sprinkle with sugar.
7. Bake until crust is lightly browned, about 15 minutes. Remove from oven, and let cool completely on a wire rack.
Use a tomato knife to cut pie easily.