Rhubarb and Apple Scrunch Pie
Serves: 6
Preparation: 20 minutes
Cooking Time: 40 minutes
Ingredients
- 1 packet of ready rolled sweet pastry
- 400g The Co-operative bramley apples, peeled and chopped
- 400g The Co-operative rhubarb, cut into 3 inch lengths
- 100g brown sugar
- ½ tsp ground ginger
- 1tbsp cornflour
- ½ tsp ground cinnamon
- The Co-operative semi-skimmed milk for brushing
Method
- Heat the oven to 180°C / Gas 4.
- Lightly grease a large baking sheet. Place the pastry onto the baking sheet. In a mixing bowl add the apple, rhubarb, cornflour, spices and all but 1tbsp of the sugar and mix.
- Pile the apple and rhubarb into the centre of the pastry leaving a 5 inch edge. Gather up the pastry and fold over the fruit so it looks like a rustic tart.
- Brush the pastry with milk and scatter over the remaining sugar and bake for 30 minutes until the pastry is crisp and golden and the fruit is soft.
- Cool for a few minutes before slicing and serving with lashings of custard.
