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Ingredients
  • subheading: Fig Filling:
  • 8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
  • 2 cups apple juice*
  • Pinch salt
  • 2 teaspoons fresh lemon juice
  • subheading: For the crust:
  • ¾ cup (3 ¾ ounces) all-purpose flour
  • ½ cup (2 /¾ ounces) whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ¾ cup packed (5 ¼ ounces) light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
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