Ingredients
1 cup all-purpose flour1/4 teaspoon salt1/3 cup shortening2 egg yolks, divided1/4 teaspoon white vinegar1 tablespoon plus 2 to 3 teaspoons cold waterFILLING:1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes2 teaspoons canola oil1 small potato, peeled and cut into 1/2-inch cubes1 small onion, chopped1/2 cup shredded peeled tart apple1 tablespoon butter1 garlic clove, minced2 teaspoons all-purpose flour1-1/2 teaspoons beef bouillon granules1 teaspoon minced fresh parsley1/8 teaspoon celery seed1/8 teaspoon dill weed1/8 teaspoon dried thyme1/8 teaspoon pepper1/2 cup plus 2 teaspoons water, divided
Preparation
In a small bowl, combine flour and salt; cut in the shortening until crumbly. Stir in 1 egg yolk and vinegar. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Cover and refrigerate for 30 minutes or until easy to handle.
Meanwhile, in a small skillet, brown beef in oil. Remove with a slotted spoon; set aside. In the same skillet, saute the potato, onion and apple in butter for 2-3 minutes or until onion is tender. Stir in garlic; cook 1 minute longer. Stir in flour until blended. Add the bouillon, seasonings, beef and 1/2 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened.
On a lightly floured surface, roll out larger portion of dough to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with beef mixture. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat remaining egg yolk and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown.
