RHUBARB, GINGER & APPLE SCRUNCH PIE
A cheat's fruit pie for a family dessert, especially after the Sunday roast
Provided by Sara Buenfeld
Categories Dessert, Supper, Treat
Time 1h35m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 397 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
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