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Categories:
fresh figs fresh raspberries white sugar brown sugar flour ginger lemon rind cinnamon sticks fresh ground cinnamon pastry white sugar
Viewed: 4 - Published at: 2 years agoIngredients
- 2 lbs fresh figs, stemmed and quartered
- 2 lbs fresh raspberries, washed and drained well
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 2 tablespoons flour
- 2 teaspoons fresh grated ginger
- 1 teaspoon fresh grated fresh lemon rind
- 3 inches cinnamon sticks
- 1 teaspoon fresh ground cinnamon (if you can)
- 1 pastry for double-crust pie (see No-Fail Pie Crust or #17834)
- 1 tablespoon white sugar
Method
- 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.
- Cool for 40 minutes stirring occasionally.
- Prepare pie crust and preheat oven to 475 degrees.
- Stir in remaining figs and raspberries.
- Remove from heat and discard cinnamon stick.
- Roll out 1/2 of the pie dough and line the bottom of a 2 quart baking dish.
- Fill with fig-raspberry mixture.
- 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.
- Sprinkle top with the 1 tablespoon sugar and bake for 30 minutes or until crust is a nice light golden brown.
- Remove and place on a wire rack for 30 minutes.
- Serve warm with vanilla ice cream or chill.
