Apple Pie with Fig and Walnut Butter
This apple pie is synonymous with good things in the American home. Adding the Fig and Walnut Butter creates the next level of flavorful Americana.
- 12 medium to large firm apples, cored, peeled and cut into 1/4-inch thick slices
- 1 jar Stonewall Kitchen Fig & Walnut Butter
- 1 1/2 teaspoons fresh orange zest
- 3 Tablespoons orange juice
- 1 Tablespoon lemon juice
- 1/4 cup sugar
- 3 Tablespoons flour
- 1 egg
- Pinch of salt
- 1 double pie crust
- In a bowl, combine apple slices with lemon juice, orange juice and orange zest.
- In a separate bowl combine sugar and flour.
- Roll one piecrust into a 13-inch circle.
- Line the bottom of a 9-inch pie plate with the dough, trimming to a 1/2-inch overhang.
- Beat egg and salt together. Brush the bottom and sides of the pie crust with egg wash.
- Toss apple mixture with sugar mixture. Add the Fig & Walnut Butter and stir well.
- Place filling in piecrust, spreading apples evenly.
- Roll the second crust into a 13-nch circle and place on top of the apples.
- Tuck the top edge of dough under the bottom edge of dough and press together to form a seal.
- Pierce the top of the pie several times to vent.
- Brush top with egg wash and sprinkle with sugar.
- Bake at 400 degrees F for 45-50 minutes or until brown and bubbly.