Rhubarb, Ginger & Apple Scrunch Pie
In this delicious recipe, sweet Bramley apples and tangy rhubarb come together to create a delightful filling nestled in a flaky shortcrust pastry. Enhanced with the warm flavors of stem ginger and a sweet touch of demerara sugar, this rustic tart is a perfect balance of flavors. Easy to prepare and even easier to devour, this apple and rhubarb pastry is a delightful treat for any occasion.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
35M
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 397 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.27 milligram of sodium
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