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.
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.
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!
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!
I followed the recipe but used filo pastry instead.....delicious!!
I am going to try this for easter weekend with apples and raspberries out of the freezer! can't wait!
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.
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).
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?!