1 pie crust, enough to line a 10 inch deep dish pie plate

Walnut crumb topping:

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1/2 cup packed (5 3/4 ounces) brown sugar
• 3/4 cup (3 ounces) raw walnuts, coarsely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 6 tablespoons (3 ounces) unsalted butter, melted

Fruit filling:

• 1 cup (5 1/2 ounces) dried figs
• 4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
• 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
• 1 cup (4 ounces) cranberries, fresh or frozen
• 1/2 cup (3 1/2 ounces) granulated sugar
• 2 tablespoons cornstarch

Make your pie crust and chill it for at least one hour. Then roll it out and line a 10 inch pie plate and then chill again in the refrigerator while you make the filling and topping.

To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.

Position a rack in the lower third of the oven and preheat the oven to 375°F.

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.

Cut each fig into 1/2″ pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.

Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.