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1
Preheat the oven to 350 degrees F.
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2
For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil.
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3
Sprinkle the short ribs generously with salt and pepper.
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4
When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side.
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5
When browned, remove the short ribs to a plate.
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6
Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes.
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7
Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan.
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8
Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes.
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9
Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
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10
When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle.
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11
Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones.
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12
Meanwhile, there should be about 1 cup of cooking liquid left in the pot.
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13
If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup.
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14
Add your cooking liquid to the bowl with the shredded short ribs.
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15
Then add the tallegio and heavy cream, stirring all to combine.
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16
Taste for seasoning, adding salt and pepper if necessary.
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17
For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon.
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18
Add the shortening and butter and mix until it looks like wet sand.
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19
Mix in the raisins and walnuts.
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20
Slowly add 1 cup water, adding more as needed, until the dough comes together.
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21
Divide the dough into 5 even balls.
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22
On a floured surface, roll 2 balls out to 1/4-inch thickness.
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23
Save the remaining dough for other use.
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24
Transfer one crust to line the bottom of a 9-inch pie pan.
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25
Fill your crust with the cooled short rib mixture, and then top with the second crust.
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26
Cut 3 1-inch-long vents into the top crust and brush with melted butter.
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27
Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes.
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28
Pull out of the oven and let sit for approximately 15 minutes.
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29
Slice and serve with a small side of arugula salad.
