PIE = Pastry Figs & cream paste: ( two fillings)

Directions

1. 1]# {Pastry crust}; By food processor combine in order all dry items first = (flour + sugar + salt) by bowl first mix by items is blend. To add yolks 1/2 now with butter melted as to add in by F.P. to turn on 'pulser',so dough to be a ball add flour extra if need; (one cup spared) ! Chill in wax paper half dough two balls one to make top bigger ball in to hold at final top crust. Eggwash = (egg& half+1/2) to do brush coat over onto to bake crust in buttered pan flutted at edges, ( minutes 5-8.) Remove to cool and to make this figs tart on next two filling.
2. 2]# { Figs & fillings}; From fresh figs wash & stem off at prep; (slice in fourths lenths to ends). These stir in butter 1/2cup sauteed to lightly fry. Add then place in bowl keep liquids to add to combination in which of a cream paste next to make has a inner layer.
3. 3]# { At fillings paste cream & jam / jelly }; To do this mix of sugar & butter melted together add jam / jelly first melted down too and combine with yolks beaten to add slowly in warm sauce on low heat to thicken:(10m.) By stirs of spatula now add; (cornstarch with cold liqueur ' before as to heat past addition.) To do a soak of golden raisins in water to simmer minutes and to drain water off extra liqiud water, opitional use of liqueur in this step to get extra flavors!
4. 4]# The figs all fried or sauteed take a side and onto pies bottom layer for the cream paste with jam and raisins. To place figs over layer of cream paste on to and created pastry crust by lace weave fixed to top to bake add eggwash brush on crust too. Entire pie pan in oven for now minutes (10-20),cover by foil by if it browns. Serve with vanilla ice cream scooped onto this per slices.