Apple and Rhubarb Pie

Pie. Even the word is satisfying don’t you think? Pie. I’d like a piece of pie. I feel like a pie. Sweet or savory pies sing happiness, comfort and satisfaction to me.

I guess it’s because they do take time. They require effort and a little bit of care. It’s hard to just whip up a pie but even if you did, I would be most grateful.
This has been in my repertoire for years. It’s from Bill Granger’s first book Sydney Food. A tome I still look to for simple dishes delivering outstanding meals. It appears in many forms in this house, sometimes just as an apple pie (if there is ever such a thing as just apple pie), sometimes with strawberries or raspberries instead of the rhubarb. I must say, I gave up sticking to the butter and sugar amounts he stipulates some time ago, but on this last making Iwhile only using a smidge of butter I did measure the sugar but still only used 200g to his 300g – we like our pies a little tart around here.
Oh, and the shortcrust pastry recipe he provides? An absolute winner I use all the time.
BUT – that said, this time around I used Maggie Beer’s sour cream pastry – a recent discovery and such a joy to work with. It was equally good.
Apple and Rhubarb Pie