Fig/Apple Pie with Melty Feta and Blue Cheese Top.

By Lilah Walsh

1.) Gather figs and apples.

2.) Make or buy a graham cracker crust (I bought mine).

3.) Figs-Sautee figs in olive oil with a little salt. I was able to find about six ripe figs, but less or more will also work. This forms a saucy fig backdrop for the apples and it can really be as many or as few as you like. Use a medium to large pot because this is what you will add the apples to.

Sauté until figs have completely broken down into a sauce. Add some nice red wine, if you can. I used an old vine zinfandel, but a pinot would work well too (the alcohol evaporate during the cooking). If you are not old enough, or not able to use wine for some other reason, this could be substituted with an interesting fruit juice like pomegranate.

4.) Apples- I gathered three different varieties of apples and they varied in size, so it's hard to say exactly how many you need. Somewhere in the neighborhood of 6-8 good sized apples, or however many small sized apples would approximate that.

5.) Peel, core and chop the apples into different sizes and shapes, because the different sized chunks create good textures.

6.) Add apples to the fig sauce along with dashes (quarter teaspoons or a little less) of nutmeg, cinnamon and vanilla. Season to your taste. Add sugar to your taste, potentially a half a cup or so. Add about a quarter teaspoon of cornstarch for thickening. Simmer for about a half an hour to forty minutes, stirring occasionally. Pre-heat oven to 400 degrees.

7.) When apples are as soft as desired, let cool for a few minutes and then pour into graham cracker crust. Crumble feta and blue cheese on the top (I recommend Point Reyes blue cheese, so yummy) and put into the oven. Watch for the cheese to melt and get a little bit golden on the top. The pie is done! No need to really bake in the oven, unless you substitute a dough crust, in which case, follow instructions for baking the crust through. Enjoy.