Ingredients:

  • 2 large Granny Smith apples, peeled and finely diced
  • 1 cup raisins
  • 1 cup currants
  • 0.5 cup dried cranberries
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 0.5 cup dark muscovado sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp ground ginger
  • 4 oz finely chopped lean beef chuck
  • 0.25 cup brandy
  • 2.5 cups all-purpose flour
  • 1 cup unsalted grass-fed butter, cubed and frozen
  • 1 tsp sea salt
  • 1 tbsp coconut sugar
  • 6 tbsp ice-cold water
  • 1 tsp apple cider vinegar

Instructions:

  1. Combine the diced apples, raisins, currants, cranberries, citrus zest, and juices in a saucepan over medium heat.
  2. Stir in the muscovado sugar, cinnamon, nutmeg, cloves, and ginger until the sugar has completely dissolved and the mixture bubbles.
  3. Add the finely chopped beef chuck to the pan.
  4. Cook for 15 minutes until the liquid has thickened into a glossy syrup.
  5. Remove from heat and stir in the brandy. Let this cool completely before using.
  6. Whisk the flour, salt, and coconut sugar in a large bowl.
  7. Work the frozen cubed butter into the flour until it looks like coarse crumbs with some pea sized chunks.
  8. Mix the ice cold water and apple cider vinegar, then drizzle over the flour.
  9. Gently press the dough into a ball, split it in two, wrap in plastic, and chill for 30 minutes.
  10. Roll out the bottom crust and fit it into your pie dish. Pour in the cooled filling.
  11. Top with the second crust, crimp the edges, and cut small slits in the top.
  12. Place in a 400°F (200°C) oven for 50 minutes until the crust is deep golden brown and the filling is bubbling.