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