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Fresh Fig Cobbler

Yield 8 to 10 servings


  • Pastry for 1 double-crust (10-inch) deep-dish pie
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon grated orange rind
  • 1/8 teaspoon ground ginger
  • 4 cups sliced fresh figs
  • 1 1/2 tablespoons butter or margarine

How to Make It

  1. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 10-inch deep-dish pie plate. Set aside.

  2. Combine sugar, flour, orange rind, and ginger in a large mixing bowl; stir well. Add figs; toss lightly to coat well. Spoon mixture into pastry shell; dot with butter.

  3. Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice fashion over figs. Trim edges; seal and flute. Bake at 400° for 10 minutes. Reduce heat to 375°, and bake an additional 40 minutes.

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