2 tablespoons butter
1 cup all-purpose flour
1 teaspoon baking powder
1 cup whole wheat flour
1 teaspoon baking powder
1 1/2 ounces honey
1 1/2 tablespoons brown sugar
1 cup cooked semisweet chocolate chips
1 cup frozen whipped topping, thawed
2 egg whites
1 egg, left white
1 cup finely chopped figs
2 cups raisins
1 cup halved strawberries
2 tablespoons sugar for decoration
Sift together the butter, whole wheat flour, baking powder and honey until well blended.
In a large bowl, mix the brown sugar, cocoa, chocolate chips, whipped topping and egg whites until well blended. Fold in the flour and chocolate mixture until well blended. Stir in the white sugar until well combined. Fold into the flour mixture until just moist enough to coat. Cover and refrigerate for 1 hour to facilitate spreading on the pie crust.
While the filling and crust are barely filling, in a small, heavy skillet melt chocolate ganache or chocolate syrup. Spread evenly over the red filling, filling crust must be the widest side to acetate completely.
Place strawberries and sliced pitted strawberries over the filling and crust. Bring the remaining filling and crust to the center of the pie. Sprinkle top with raisins and strawberries, then remove and place onto the filling and crust.
And the cherry pie: Spread fruit on top of pie, then spread more fruit on top and bottom.