Raspberry scrunch pie
4449
serves: 6
This raspberry scrunch pie is a perfect Autumn weekend bake – bursting with Bonne Maman’s Raspberry Conserve and your choice of peaches, plums or nectarines. Now, what will you choose as the finishing topping…ice cream, custard or cream?
Raspberry scrunch pie
- 4 tbsp Bonne Maman Raspberry Conserve
- 400 g ripe plums (peaches or nectarines)
- 1 small orange (juiced)
- 250 g chilled puff pastry
- flour for dusting
- 150 g Madeira cake (thinly sliced)
- 50 g white marzipan (coarsely grated)
- 1 small egg (beaten)
- 2 tbsp golden caster sugar
- Preheat the oven to 190°C (fan oven 170°C), gas mark 5.
- Halve and stone the fruit. Cut into thick slices and put into a bowl. Stir in the conserve and orange juice.
- Roll the pastry out thinly on a lightly floured surface to a rough circle about 25cm (10in) round. Lift onto a baking sheet (it will hang over the edge but don’t worry).
- Lay the cake slices in an overlapping circle, roughly 18cm (7in) in diameter in the centre of the pastry. Sprinkle with the marzipan and pile the fruit mixture on top.
- Now, bring the edges of the puff pastry up and over the fruit., folding and pinching it as you go. The pastry won’t cover all the fruit but should form a wide, roughly pleated edge.
- Brush the pastry with beaten egg and sprinkle generously with the sugar.
- Bake the pie in the preheated oven for 40-45 minutes or until puffed and deep golden brown. Allow to cool for 10 minutes before serving as the fruit juices become very hot.
- Finish with a good ready-made hot or chilled vanilla custard, ice cream or chilled single cream
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