Spiced Apple and Fig Pie
Ingredients
¾ cup
brown sugar
3 tbsp.
tapioca (such as Kraft Minute Tapioca)
1 tsp.
Kowalski's Ground Cinnamon
¾ tsp.
kosher salt
½ tsp.
Kowalski's Ground Nutmeg
¼ tsp.
Kowalski's Ground Allspice
8
tart apples (such as Granny Smith or Haralson), peeled, cored, sliced ½" thick
12
dried Mission figs, stemmed and finely chopped
2 ¼ oz.
finely chopped walnuts
14 oz. pkg.
refrigerated pie crusts
1
egg white, lightly beaten
1 tbsp.
turbinado sugar
- Kowalski's Classic Caramel Sauce, warm, for drizzling (optional)
- vanilla ice cream, for serving (optional)
Directions
- Adjust oven rack to lowest position; place a rimmed baking sheet on the rack. Preheat oven to 425°.
- In an extra-large mixing bowl, combine first 6 ingredients (through allspice).
- Add apples, figs and nuts; toss to combine. Set apple mixture aside for 15 min.
- Line a 9" deep-dish pie pan with 1 crust; fill with apple mixture, pressing down lightly to compact apples.
- Top with second crust, tucking top crust under the edge of the bottom crust; pinch crusts together to seal. Flute edge of crust with fingers.
- Cut 8-10 slits in top of crust; lightly brush with egg (you will have extra) and sprinkle with turbinado sugar.
- Place pie on the preheated baking sheet; bake until crust is a dark golden-brown (40-45 min.), covering the edges of the crust with strips of foil to prevent overbrowning in last 10-15 min., if needed.
- Transfer pie to a wire rack; cool for 2 hrs. before serving. Drizzle with caramel sauce and serve with ice cream, if desired.
Find It!
- Find Kowalski's Classic Caramel Sauce near the ice cream toppings.
