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Preheat the oven to 375 degrees F.
Combine the granulated sugar, cinnamon and nutmeg in a small bowl, and then mix with the pears in a large bowl until thoroughly coated. Add in the cornstarch and mix until no lumps remain. Then gently stir in the figs until evenly distributed. Finally, mix in the raspberries, being careful not to crush the berries as you incorporate them.
Pour the fruit into the bottom pie crust and dot the top with the butter. Weave the lattice strips over the top, and then roll in the edges and flute the crust. Brush the crust with the cream and lightly sprinkle with raw sugar and sea salt. Bake on a baking sheet for 20 minutes, and then reduce the temperature to 350 degrees F and continue baking until the fruit is bubbling, 25 to 35 minutes.