Fig And Almond Pies | Donna Hay

Ingredients

• 1.2kg figs (about 16 figs), cut into wedges
• ¼ cup (60ml) lemon juice
• 1½ cups (330g) caster (superfine) sugar
• 1 vanilla bean, split and seeds scraped
• ⅓ cup (40g) almond meal (ground almonds)
• ½ cup (40g) flaked almonds
• 1 egg, lightly beaten
• 2 tablespoons raw or Demerara sugar
• 4½ cups (675g) plain (all-purpose) flour, plus extra for dusting
• ½ cup (110g) caster (superfine) sugar
• 1½ teaspoons sea salt flakes
• 300g cold unsalted butter, chopped
• 1½ tablespoons apple cider vinegar
• ¾ cup (180ml) iced water