Rhubarb, ginger & apple scrunch pie

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 180C/fan 160/gas 4 and grease a large baking sheet. Unravel the pastry and place on the baking sheet. Mix the sliced apple and rhubarb with the sugar, ginger and cornflour then pile into the centre of the pastry. Gather up the sides of the pastry to enclose the fruit so that the pie looks like a rough tart - you need to work with the size of the pastry so it will be more of an oblong shape than round.
2. Brush the pastry with milk and scatter with demerara. Bake for 35 mins until the pastry is golden and the fruit is tender. Cut into slices and serve with custard.

Per serving

397 kcalories, protein 4g, carbohydrate 59g, fat 18 g, saturated fat 9g, fibre 4g, salt 0.27 g

Latest comments and suggestions

• zxcvbnm

  13 April 2008

  zxcvbnm rated and commented on this recipe

  

  This really was great. Mainly I suspect because its covered in sugar, but was really nice. Watch out if you have leaks in your pastry sides you will get a big pool of juice at the bottom of your oven... Still tasted good though. Will definitely make again. (Especially now they have corrected the recipe to include the right amount of sugar).

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• Di Weldon

  20 October 2008

  Di Weldon commented on this recipe

  Really easy to make! Made my own wheat-free shortcrust pastry, which worked v.well - not as sweet as it might usually be, so maybe I'll add a bit of sugar into that next time.

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• Georgina123

  10 August 2009

  Georgina123 commented on this recipe

  I don't like rhubarb or ginger so tried with apple and blackberries instead, was delicious and the scrunch method is easier than lining a dish and making sure there are no holes, and it looks good too. Will definately use this method again :)

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• Geoffrey

  04 November 2009

  Geoffrey rated this recipe

  

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Ingredients

• 375g pack ready-rolled shortcrust pastry
• 400g Bramley apples , sliced
• 400g pack rhubarb , cut into lengths
• 2 tbsp cornflour
• milk , for brushing
• 100g demerara sugar plus extra for sprinkling
• 2 knobs stem ginger chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 35 mins

Ingredients

• 375g pack ready-rolled shortcrust pastry
• 400g Bramley apples , sliced
• 400g pack rhubarb , cut into lengths
• 2 tbsp cornflour
• milk , for brushing
• 100g demerara sugar plus extra for sprinkling
• 2 knobs stem ginger chopped

Per serving

397 kcalories, protein 4g, carbohydrate 59g, fat 18 g, saturated fat 9g, fibre 4g, salt 0.27 g

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