Lattice pie with apples and dried figs

Ingredients:

• 1 kg of crisp apples (such as Granny Smith or Gala)
• 1/4 tsp ground allspice
• 2 tbsp (30 g) butter, cut into small pieces
• 1 large egg, beaten
• Large (400 gr.) chilled pie base
• Flour, for work
• 0.5 cups light raisins
• 1 cup pitted prunes
• 1 cup dried figs
• 0.5 cups dried cherries
• 1/3 cup sugar
• 1 tbsp instant tapioca
• 2 tsp orange liqueur or apple brandy
• 1 teaspoon finely grated lemon zest
• 0.5 tsp ground cinnamon
• 0.5 tsp salt

Preparation:

1. Preheat oven to 350°F (175°C). On a lightly floured surface, roll out 1 piece of dough into a 12-inch (30 cm) circle. Place it in a 9-inch (22 cm) pie pan and refrigerate while you prepare the filling.
2. Prepare the fillingPeel and chop the apples. Puree the apples, raisins, prunes, figs, and cherries in a food processor until finely chopped. Transfer to a large bowl and combine with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt, and allspice. Spoon the filling into the crust and scatter the butter pieces randomly.
3. On a lightly floured surface, roll out the second piece of dough into a 30cm (12in) circle. Use a knife to cut into 1cm (0.5in) wide strips. Place half of the strips parallel to each other over the filling, 1cm (0.5in) apart. Working with one strip at a time, lay the remaining strips perpendicular to the first, interlacing them to form a lattice. Fold the overhanging edges of the dough under the crust and crimp them with your fingers. Brush the lattice with beaten egg.
4. Place the pie on a rimmed baking sheet and place in the oven; bake until golden brown and the filling is bubbling, about 1 hour (cover the edges of the pie with foil if they are browning too quickly). Transfer the pie to a wire rack and cool completely until the filling is set, about 3 hours.