Minsmith pie

Ingredients:

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• 2 Granny Smith apples, peeled, cored and quartered
• 220 g golden raisins
• 170 g dark brown sugar
• 110 g dried figs, coarsely chopped
• 60 g dried cherries
• 60 g beef fat, coarsely chopped
• 30 g candied ginger, coarsely chopped
• 0.5 cups brandy
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 0.5 tsp freshly grated nutmeg
• 1/4 teaspoon freshly ground allspice
• 1/4 teaspoon freshly ground cloves
• Cornbread dough, recipe below

Corn dough

• 340 g of premium flour + extra for work
• 75 g corn flour
• 45 g sugar + extra for sprinkling
• 1 teaspoon table salt
• 220 g of very chilled unsalted butter
• 60 g of natural apple juice
• 60 grams of cold water
• 1 egg, beaten with 1 teaspoon of water

Preparation:

1. Place all ingredients except the dough in a food processor and pulse 8-10 times. Transfer to an airtight container and refrigerate for at least 3 days before using. It can be stored for up to 6 months.
2. If you prefer a more textured filling, grind the apples, dried fruit, and lard in a food processor with large holes. Transfer to a bowl and mix with the remaining ingredients. You can also finely chop the apples, dried fruit, and lard by hand.

3. Corn dough

   
   Place the wheat and corn flour, 45g of sugar, and salt in a large bowl and whisk together. Grate the chilled butter coarsely into the dry mixture. Mix with your hands until the mixture becomes crumbly. Add the apple juice and water and mix with a spatula. Knead the dough 5-6 times, sprinkling it with water if it's dry. Form into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
4. Unroll the dough and divide it into 4 equal pieces. Place 2 pieces of dough on a piece of parchment paper and roll each into a 0.3 cm thick circle with a diameter of 15-20 cm. Place about 0.5 cups of filling in the center of each circle and fold the edges of the dough to enclose the crust around the entire circumference. Brush the edges of the dough with the egg wash and lightly sprinkle with sugar. Transfer the dough on the parchment paper to a baking sheet. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough and filling.
5. If you prefer one large pie, roll the dough out on a piece of parchment paper into a circle 14-16 inches in diameter and about 0.5-0.3 cm thick. Trim the edges with a pizza cutter. Carefully place the rolled dough on the parchment paper on an inverted baking sheet. Spoon about 1.5 pounds (0.7 kg) of filling into the center of the dough, leaving a 2-3 inch (5-7 cm) border around the edges. Bake for 35 minutes, or until the crust is golden brown. Remove from the oven and let cool for 30-45 minutes. Serve.