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1
Preheat the oven to 350 degrees.
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2
To make crust, combine flour and salt in a large bowl.
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3
Add butter, and with a pastry cutter or two forks, cut butter into flour until the mixture resembles coarse cornmeal.
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4
Add ice water spoon by spoon, mixing between additions, only until the dough holds together.
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5
Remove from bowl, cut in half and cover one piece with plastic wrap and refrigerate.
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6
On a lightly floured board, roll the other half into a circle large enough to fit a 9-inch deep-dish pan.
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7
Place the dough in pan, line with foil and weigh down with beans to keep crust from puffing up.
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8
Bake until light golden brown, about 30 minutes.
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9
Remove from oven, remove beans and set aside.
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10
Keep oven on.
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11
To make filling, brown shallots and garlic in butter in large skillet over medium heat.
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12
Add raisins, apples, lemon and orange zest, and cook 3 minutes.
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13
Add cinnamon, mace, cloves and sherry.
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14
Bring to boil.
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15
Add sugar, stir well, cook 5 minutes and set aside.
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16
Remove the refrigerated pie dough and allow it to soften.
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17
Dredge beef in the flour, then set it aside on wax paper.
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18
Reserve any remaining flour to thicken gravy, if necessary.
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19
Melt the lard in a large skillet.
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20
When hot, brown the beef.
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21
Add the onions and cook over medium heat until they are slightly golden.
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22
Add the thyme, broth and the reserved fruit mixture and simmer for 7 minutes, or until the mixture begins to thicken.
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23
Add two tablespoons flour if the gravy is too thin.
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24
Remove from heat.
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25
Spoon mixture into baked pie shell.
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26
Roll out remaining dough and cut into strips 9 by 1 1/2 inches.
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27
Cover pie in a lattice pattern.
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28
Bake 35 minutes, or until top is golden.
