• 1 Pilsbury pie crust
• 2 pounds Honey Crisp apples
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 1-½ teaspoons lemon juice
• 4 tablespoons unsalted butter
• 3 tablespoons fig preserves
Preheat oven to 350 degrees
Fahrenheit Peel and core apples, cut in half. Slice into 1/8-inch thick slices. Place the sliced apples in a large bowl. Combine and toss with brown sugar, granulated sugar, ground cinnamon, salt and lemon juice.
Let apples sit for 30 minutes to release their juices. Strain juice into a small saucepan. Add 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until liquid has thickened. Set aside and reserve for later. Line a pie dish with dough.
Fold edges under and crimp.
Brush crimped pie crust with melted butter. Starting at the outside edge, place apple slices into the pie dish with flat side down, outer rounded edges up, in circles.
Snuggly overlap apple slices working toward the center of the dish. Fill in spaces or gaps with remaining apples slices so they are packed tightly. Pour half reserved liquid over top of apple slices. Add preserves to remaining reserved liquid, and stir until dissolved.
Set aside. Cover pie with foil with vents for steam. Bake for
30 to 40 minutes, or until apples are tender. Remove from oven and remove foil. Brush apples with remaining fig glaze and return to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.