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Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

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!

Ingredients Nutrition

Directions

  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.
Most Helpful

3 5

I was dissapointed in this pie, but I think that I'm just not a big fan of figs. (This is too bad since I have a fig tree in my front yard!) The taste was funny and not terribly appealing. That said, I think if you know that you like figs it would be worth trying. While the taste of figs is overwhelming to me, I think the rasberries are a good pairing with them.

4 5

I have a fig tree in my back yard and I enjoyed this pie. I even compensated my lack of raspberries with extra figs and my whole family loved it (my mom doesn't even like figs). I left out a little of the ginger, but overall this is a good recipe.