1 Package of Star Dough Pie Crust
3 Cups Coarsely Chopped Figs (Cut Off Tough Tops And Bottoms First)
2 Large Granny Smith Apples, Peeled, Cored And Diced
1/2 Cup Chopped Walnuts
1/2 Cup Sugar
1 Teaspoon Cinnamon
1/4 Cup Marsala Wine (sweet Version)
Place all of the filling ingredients into a heavy saucepan and cook over medium heat until the sugar melts and the figs begin to break down. Remove from the heat and cool.
Preheat oven to 375 degrees F. roll one half into a 9" inch pie pan. Gently press in to fit along the bottom and up the sides allowing excess to extend over the sides. Pour the filling into the pie and smooth evenly. Roll out the other half of the dough and center over the pie pan. Gently crimp the edges with your fingers along along the edges to seal and then use a sharp knife to cut off any excess dough. Cut four vents into the pie and brush the top lightly with the milk. Sprinkle the sugar over the milk while still damp. Bake the pie for 1 to 1 1/4 hours until the crust is lightly browned and the filling is bubbly and thick. If the crust browns too much while baking, gently cover with aluminum foil. Cool 15 minutes before serving.
