Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2507.34 Kcal (10498 kJ) | ||
| Calories from fat | 87.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 15% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 4% | |
| Sodium | 351.02mg | 15% | |
| Potassium | 3663.01mg | 78% | |
| Total Carbs | 625.23g | 208% | |
| Sugars | 491.96g | 1968% | |
| Dietary Fiber | 93g | 372% | |
| Protein | 22.03g | 44% | |
| Vitamin C | 254.4mg | 424% | |
| Iron | 11.4mg | 63% | |
| Calcium | 660.1mg | 66% | |
| Amount Per 100 g | |||
| Calories | 115.18 Kcal (482 kJ) | ||
| Calories from fat | 4.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 15% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 4% | |
| Sodium | 16.12mg | 15% | |
| Potassium | 168.27mg | 78% | |
| Total Carbs | 28.72g | 208% | |
| Sugars | 22.6g | 1968% | |
| Dietary Fiber | 4.27g | 372% | |
| Protein | 1.01g | 44% | |
| Vitamin C | 11.7mg | 424% | |
| Iron | 0.5mg | 63% | |
| Calcium | 30.3mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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