Rhubarb, ginger & apple scrunch pie

Rhubarb, ginger & apple scrunch pie

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(6 ratings)

Prep: 30 mins Cook: 35 mins

Easy

Serves 6
A cheat’s fruit pie for a family dessert, especially after the Sunday roast

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal397
  • fat18g
  • saturates9g
  • carbs59g
  • sugars18g
  • fibre4g
  • protein4g
  • salt0.27g
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Ingredients

  • 375g pack ready-rolled shortcrust pastry
  • 400g Bramley apple, sliced

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 400g pack rhubarb, cut into lengths

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 2 tbsp cornflour
  • milk, for brushing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g demerara sugar plus extra for sprinkling
  • 2 knobs stem ginger chopped

Method

  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.

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Comments (9)

lizleicester's picture
5

Such lovely flavours (the ginger being the magic ingredient). My apples are an unknown "make" but were delicious with the very last of the rhubarb. Made basic shortcrust pastry and it did look thoroughly rustic with the demerara sugar and uneven edges.

dancingbunny's picture
4

This was really nice with lovely flavours, but it was quite sour and needed a bit more sugar. I also thought the 2 tbsp were too much, I could feel the slightly mealy texture on my tongue afterwards. Instead next time I would maybe cook the fruit for a bit first and pour off the excess liquid to make a thick syrup. I also had a pool of juices on the bottom of my oven like mnbvcxz did!

cs9258's picture

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!

diane7liverpool's picture
5

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

fronki's picture

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

salterge's picture

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 :)

diweldon's picture

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.

mnbvcxz's picture
5

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).

emmafitz's picture

Looks delicious and I'd love to try it, but the ingredients list is incomplete - what sort or ginger do you need to use, and how much sugar?!

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