This was a very short shortcrust pastry, and I tried really hard... but it still ended up being placed in the bottom of the pie tin and over the top of the filling in multiple pieces. Added a very homemade 'rustic' look, I like to think... Only a pic (to follow) of the outside for this one as I took it to a family party and we had to leave early as hubby had an opera to get to, at Glyndebourne, so had to leave it there and in the rush, although I tried a bit of it quickly, completely forgot to take a picture of it cut. Ho hum. But I can report that it was really rather good - not too sweet, not too sour, not too sloppy. Hate it when the filling makes the pastry too soggy and thought that might happen with this as I made the pie last night - but no, it didn't, success! And even grumpy uncle, who doesn't do complements, said it wasn't bad at all. And then had a second piece :)
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