Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Southern Living July 2002

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine half of figs, half of raspberries, and next 6 ingredients in a saucepan, and cook, stirring occasionally, over low heat 40 minutes or until fig mixture is thickened. Stir in remaining figs and raspberries, and remove from heat. Remove and discard cinnamon sticks.

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  • Spoon half of fig mixture into a lightly greased 2-quart baking dish, reserving other half.

  • Roll each piecrust into a 12-inch circle. Cut 1 piecrust into 1-inch strips; set aside. Place remaining piecrust on top of fig mixture in baking dish.

  • Bake at 475° for 12 minutes.

  • Spoon remaining fig mixture over baked crust; arrange reserved strips in a lattice design over filling.

  • Bake 14 minutes or until golden.

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