Autumn Fruit Pie

FILLING
1 c Dried mission figs
1 c Dried calimyrna figs
2 c Cold water
2 md Apples
1 1/2 c Walnut pieces
1/4 ts Ground cinnamon
2 ts Grated orange zest
2 tb Sugar
1 lg Egg; beaten, for brushing

CRUST: To begin the pie crust, combine the flour, salt, and sugar in a
large bowl. Cut the butter into 1-inch cubes and cut them into the flour or
mix them in with the paddle attachment of an electric mixer until the
mixture resembles coarse meal. Add the water and toss gently to blend.
Press the dough together. Wrap it in plastic wrap and refrigerate until
needed.

FILLING: With a small knife, remove the hard bit of stem at the tip of each
fig. Place all the figs in a medium saucepan with water and bring it to a
boil. Reduce it to a simmer and cook until the figs are tender, 15 to 20
minutes. Strain them, discarding the liquid, and set aside to cool. Preheat
the oven to 425 F. Chop the cooled figs into 1/2-inch chunks. Peel,
quarter, and core the apples; cut them into 1/2-inch pieces. Combine the
fruits and walnuts in a large bowl. Blend the cinnamon, orange zest, and 1
tablespoon of sugar and sprinkle the mixture over the fruit; toss to blend
evenly. Cut the chilled pie dough in half. On a lightly floured surface,
roll each half into a 13-inch circle. Line the bottom of a 9-inch pie pan
with one circle. Spoon the fruit mixture into the shell, gently pressing it
into place. Brush the rim of the shell with beaten egg, and top the pie
with the other circle of dough. Crimp the edges. Brush the top of the pie
(but not the edges) lightly with water; sprinkle on the remaining
tablespoon of sugar. Cut 4 small slashes in the top crust to allow steam to
escape. Bake the pie on the lowest oven shelf for 15 minutes, then reduce
the temperature to 375 F. Continue baking until the top is golden brown,
about 30 minutes. Cool on a wire rack.