To make the fruit filling, combine the figs,
sultanas, almonds, walnuts, vino cotto, sugar,
orange zest, cinnamon and 300ml water in
a large, heavy-based saucepan over medium
heat and bring to a simmer. Reduce the heat
to low and cook, stirring continuously to
prevent the mixture sticking, for 40 minutes
or until the fruit softens and most of the
liquid is absorbed. (Add extra vino cotto if
the mixture is too dry.) Transfer to a bowl
and cool completely.
To make the pitti dough, reserve 2 tbs beaten eggs, then place the remainder in a bowl with the sugar, oil, milk, lemon juice, zest and vanilla extract, and whisk until well combined. Gradually add flour, stirring continuously with a wooden spoon, until combined. Turn out mixture onto a lightly floured work surface and knead gently for 2 minutes or until a soft dough forms, adding extra flour if the dough is too sticky. Divide into 4 pieces.
Preheat oven to 180°C and line 2 oven trays with baking paper. Dust the work surface with extra flour. Roll out 2 pieces of dough into rough 28cm rounds, then using a 25cm plate as a guide, trim to 25cm rounds. Place 1 round on the lined tray and spread over half the fruit filling, leaving a 1.5cm border. Top with the second round and press the edges to seal, then using a fork, crimp the edges. Repeat with the remaining dough and fruit filling. Brush the pies with reserved beaten eggs and sprinkle with sugar.
Bake the fruit pies, swapping the trays halfway, for 20 minutes or until the pastry is golden. Serve warm or cold.
*Vino cotto, meaning ‘cooked wine’ is a sweet, tangy, aromatic condiment that is used in both sweet and savoury dishes. It is made from cooked grape must and is sometimes flavoured with other ingredients such as figs. It is available from delis, selected greengrocers and specialist food shops