Instructions: Prepare pie crust pastry and line pie plate. Set aside. Mix sugar, tapioca

(or flour), cinnamon, and salt together in a small bowl. Set aside. Gently combine peaches and figs in a large bowl. Add sugar mixture and mix lightly. Let stand for 15 minutes. Stir gently one more time. Pour fruit mixture into pie shell and dot with butter. Cover with top crust, seal well and crimp edges. Make a few decorative slits in the top crust to allow the pie to "breathe" while baking. Bake at 400 degrees F. for 40-45 minutes or until juices just begin to bubble through slits in the nicely browned crust. Serve hot, warm, or cold (we never have any left to GET cold!) If your peaches are from one of those "other" places (like California or Georgia) and dont have the intense sweet peachy flavor of our Ruston

"beauties" you can add a squeeze of lemon juice to the fruit along with the sugar mixture to enhance the flavor). -Enjoy! Carol Genusa Here in Louisiana, we are blessed with an (over)abundance of both figs and peaches and we sure know how to enjoy them! I always put lots of both into the freezer to see us through the rest of the year. This is the most often requested pie in our large family. When the kids were very young, one of them called it a pig and feach pie and that is what we have called it ever since.

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