“If you have never had fresh figs do try to buy some if you can-but use right away! This really is a lovely combination of fruits!”
1hr 30mins

Ingredients Nutrition


  1. In a medium or large saucepan over low heat combine half the figs and half the raspberries with the sugars, flour, ginger, lemon rind, cinnamon stick and ground cinnamon.
  2. Cool for 40 minutes stirring occasionally.
  3. Prepare pie crust and preheat oven to 475 degrees.
  4. Stir in remaining figs and raspberries.
  5. Remove from heat and discard cinnamon stick.
  6. Roll out 1/2 of the pie dough and line the bottom of a 2 quart baking dish.
  7. Fill with fig-raspberry mixture.
  8. At this point you can roll out the dough and cut into 1 inch strips for a lattice top or tear the crust and top as you will.
  9. Sprinkle top with the 1 tablespoon sugar and bake for 30 minutes or until crust is a nice light golden brown.
  10. Remove and place on a wire rack for 30 minutes.
  11. Serve warm with vanilla ice cream or chill.

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