Rhubarb, ginger & apple scrunch pie

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• 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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• Frances Booth

  22 April 2011

  Frances Booth commented on this recipe

  I am going to try this for easter weekend with apples and raspberries out of the freezer! can't wait!

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• diane7liverpool

  08 May 2011

  diane7liverpool rated and commented on this recipe

  

  I followed the recipe but used filo pastry instead.....delicious!!

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• Carmel

  28 May 2012

  Carmel commented on this recipe

  I made this as a crumble and my children are sneaking into the kitchen to eat it out of the pie-dish. They don't seem to realise it is rhubarb!

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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 4.0g, carbohydrate 59.0g, fat 18.0 g, saturated fat 9.0g, fibre 4.0g, sugar 18.0g, salt 0.27 g

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