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1
Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface.
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2
Ease into a 9-inch pie plate; chill until ready to use.
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3
Make the filling: Peel and chop the apples.
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4
Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky.
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5
Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice.
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6
Spoon into the crust and dot with the butter.
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7
Roll out the second piece of dough into a 12-inch round on a lightly floured surface.
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8
Cut into 1/2-inch-wide strips with a knife.
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9
Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart.
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10
Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice.
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11
Fold the overhanging dough under itself and crimp the edge with your fingers.
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12
Brush the lattice crust with the beaten egg.
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13
Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour.
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14
(Cover the edge with foil if it is browning too quickly.)
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15
Transfer to a rack and let cool until set, about 3 hours.
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16
Photograph by Johnny Miller
