Rhubarb, ginger & apple scrunch pie

Rhubarb, ginger & apple scrunch pie

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 30 mins Cook: 35 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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

    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



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

  • 2 tbsp cornflour
  • milk, for brushing



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

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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Oct, 2015
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.
15th Aug, 2013
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!
28th May, 2012
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!
8th May, 2011
I followed the recipe but used filo pastry instead.....delicious!!
22nd Apr, 2011
I am going to try this for easter weekend with apples and raspberries out of the freezer! can't wait!
10th Aug, 2009
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 :)
20th Oct, 2008
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.
13th Apr, 2008
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).
30th Nov, 2007
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?!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?