Spiced Apple and Fig Pie

Spiced Apple and Fig Pie

Serves 8


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)
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  1. Adjust oven rack to lowest position; place a rimmed baking sheet on the rack. Preheat oven to 425°.
  2. In an extra-large mixing bowl, combine first 6 ingredients (through allspice).
  3. Add apples, figs and nuts; toss to combine. Set apple mixture aside for 15 min.
  4. Line a 9" deep-dish pie pan with 1 crust; fill with apple mixture, pressing down lightly to compact apples.
  5. 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.
  6. Cut 8-10 slits in top of crust; lightly brush with egg (you will have extra) and sprinkle with turbinado sugar.
  7. 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.
  8. 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.