Rustic Armagnac-Apple Pie

Directions

1. 1
   To make Crust: Pulse flour, sugar, and salt in food processor several times to combine.
2. 2
   Add butter; pulse 5 times, or until mixture resembles coarse sand.
3. 3
   Add 1/2 cup water; pulse until dough just comes together.
4. 4
   Transfer to large piece of plastic wrap, and press into flat disk.
5. 5
   Wrap tightly, and chill 1 hour, or overnight.
6. 6
   To make Filling: Place apricots, figs, cranberries, raisins, and lemon peel in large bowl; cover with boiling water, and let stand 20 minutes.
7. 7
   Drain, and return to bowl.
8. 8
   Add Armagnac while fruit is still hot.
9. 9
   Let plump in liqueur until cool.
10. 10
    Grate 3 apples, and stir into dried-fruit mixture along with sugar, cornstarch, and lemon juice.
11. 11
    Preheat oven to 375F.
12. 12
    Roll out dough to 14-inch circle, and place on baking sheet coated with cooking spray.
13. 13
    Spread dried-fruit mixture in center of Crust, leaving 2 1/2-inch border.
14. 14
    Peel, halve, core, and thinly slice 3 remaining apples.
15. 15
    Arrange slices in concentric circles atop dried fruit.
16. 16
    Fold dough border over apples to make rustic edges.
17. 17
    Brush edges with egg; sprinkle edges with turbinado sugar.
18. 18
    Bake 45 minutes to 1 hour, or until Crust is golden and edges of apples begin to brown.