Raspberry Scrunch Pie Recipe by : Bonne Maman
Cook time : 40 - 45 minutes Serves : 6
Ingredients :
• 4 tbsp Bonne Maman Raspberry Conserve
• 400g ripe plums , peaches or nectarines
• 1 small orange , juiced
• 250g chilled puff pastry
• Flour for dusting
• 150g Madeira cake , thinly sliced
• 50g white marzipan , coarsely grated
• 1 small egg , beaten
• 2 tbsp golden caster sugar
Method :
1 . Preheat the oven to 190 ° C / 170 ° C Fan / Gas Mark 5 .
2 . Halve and stone the fruit . Cut into thick slices and put into a bowl . Stir in the conserve and orange juice .
3 . 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 ).
4 . 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 .
5 . 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 .
6 . Brush the pastry with beaten egg and sprinkle generously with the sugar .
7 . 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 .
8 . Finish with a good ready-made hot or chilled vanilla custard , ice cream or chilled single cream .
TOP TIP : You can prepare the pie to the point that it is ready to go in the oven , up to 1 day ahead . Keep loosely covered in the fridge .
TOP TIP : Any sponge cake works , why not switch out the Madeira sponge for a different variety – lemon drizzle cake also works perfectly .
TOP TIP : Any firm fruit and conserve can be used in this way – why not try sliced apple with peach conserve or pear with apricot conserve .
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