Blend together the flour, salt, and sugar.
In a food processor or using a pastry cutter, process the flour mixture with the cold butter until the butter resembles small peas.
Pour in the egg and 4 TBD of water and pulse about 8 times. The dough should look like coarse wet sand and should only come together when pressed with your finger.
Place the dough on a clean surface or a large bowl and bring it together by pressing it with your hands.
Divide the dough into two parts, shape each part into a 6" disk. Wrap each part with plastic wrap, and place it in the refrigerator for a min. of 1 hour and preferably overnight.
Remove dough from the refrigerator, roll 1 part into a 13" circle, and line a 9" pie shell trimming the edges.
Roll the second part into 1/8" thick and use a star shaped cookie cutter to cut some stars.
Place the pie pan and stars in the refrigerator to cool while you make the filling.
In a medium-sized pan, place the figs, prunes, half a cup of grapes, cinnamon, sugar, and water and let the mixture come to a boil and the sugar melt.
Reduce heat to a low simmer and cook for 20 minutes, until the mixture resembles a thick paste.
Mix in the remaining 1/2 cup grapes, poppy seeds, and almonds.
Preheat oven to 350F.
Remove the pie crust from the refrigerator and fill it with the filling. Decorate the top with the star-shaped pie dough.
Brush with egg wash and sprinkle with cinnamon sugar
Baker for 30-35 minutes on the medium oven shelf. The pie is ready when the crust is light golden brown and is set.
Remove pie from the oven and let cool for 30-60 minutes before slicing.