Prepare the Pastry:

1. Make Dough:

• In a large bowl, combine flour and salt. Add the cold butter and rub in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

2. Mix Ingredients:

• In a large bowl, combine suet or shortening, brown sugar, spices, raisins, currants, dried apricots, dried figs, fresh apples, candied citrus peel, brandy or rum, orange juice, and zest of lemon and orange. Mix well until fully combined.
• Cover the mixture and let it sit in the refrigerator for at least 24 hours to allow the flavors to meld.

Assemble the Pie:

3. Preheat Oven:

• Preheat the oven to 375°F (190°C).

4. Roll Out Dough:

• On a lightly floured surface, roll out half of the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess dough.

5. Add Filling:

• Spoon the filling into the pastry-lined pie dish.

6. Top the Pie:

• Roll out the remaining dough to fit the top of the pie. Place it over the filling and trim any excess dough. Press the edges to seal and cut a few small slits in the top crust to allow steam to escape.

7. Bake:

• Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

8. Cool and Serve:

• Allow the pie to cool completely before serving. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.