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
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.