I made this pie this past weekend to take to the neighbor’s for dessert. They had kindly invited us for dinner and then proceeded to pour alcohol down our throats, making my Sunday less than productive. We were not completely blameless in this exercise as Scot came home to retrieve a bottle of Bundaberg Rum Master Distiller’s Collection , 280 – a gift from a friend in Australia (thanks, Gary!) and a particularly precocious rum distilled in whiskey barrels from Kentucky, just down the road from here! So, how did I start a blog piece on pie and get to drinking fine rum in shots so quickly? Check the name of the blog, people! Enough with the rum, let’s talk pie. This pie crust I have shared with you previously in my Rhubarb -Strawberry Pie recipe http://www.inebriatedepicurean.com/desserts/rhubarb-strawberry-pie/. What is essential to a successful pie crust is to use the best quality butter. Do not use the watery excuse for butter you find in most U.S grocery stores, use Irish, European or Amish butter – yes, Amish, there was that Harrison Ford movie with Kellie McGillis in it, remember? I can’t recall if they made butter in that movie, but Amish butter is good. Australian butter is generally pretty good unless the quality has deteriorated since I moved to the U.S. Pony up the extra $$$$ and buy the good stuff. I made this pie on Saturday morning, while Scot attempted to read the paper in our breakfast nook. A task made difficult due to my decision to pretend I had my own baking show. I narrated my process – admonishing my audience to always use good butter, and reminiscing about that awesome British show “Two Fat Ladies” – those crazy British broads who cooked with lashings of butter and cream and drank gin……kind of my role models/heroes.
- 2 1/2 cups plain flour
- 1 1/2 teaspoons coarse salt
- 1 teaspoon sugar
- 8 oz cold butter (the good stuff!) cut into small pieces
- 6 to 8 tablespoons iced water
- egg and milk/cream for glazing (mix 1 egg with 1 tablespoon cream/milk)
- 6 granny smith apples, peeled, cored and sliced
- 3 sticks rhubarb, cut into 1 inch pieces
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
To make the crust, place flour, sugar and salt in a food processor or mixer, add the butter, pulse until the mixture resembles breadcrumbs, then add enough of the water to bring it together. This can be made up to 2 days in advance and refrigerated. For the filling, melt the butter over medium heat, add apples and cook, stirring for about 5 minutes (you want to just soften the apples), add rhubarb and cook another 2 minutes. Remove from heat and add the sugar, flour and cinnamon. Halve the pastry and roll out, careful to roll forward only, not back and forth, line greased pie dish with the pastry, add filling, cover with pastry, glaze with the egg and milk mixture. Sprinkle with sugar and bake in pre-heated oven at 425F/200C until golden (about 30 – 40 minutes, check frequently).