Ingredients

• 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

Instructions

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.