Rhubarb, ginger & apple scrunch pie

Recipe uploaded by

Sara Buenfeld

1 rating

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3480/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.