Raspberry scrunch pie

Enjoy this raspberry scrunch pie recipe by Bonne Maman...

Brought to you by Bonne Maman

Perfect for Pie Week, a scrunch pie is more relaxed. Serve this raspberry scrunch pie with custard or cream for some extra flavour.

Cook’s tips!

  1. Prepare the pie to the point that it is ready to go in the oven, up to one day ahead. Keep loosely covered in the fridge.
  2. The Madeira cake soaks up the juices from the cooking fruit. Your favourite sponge can be used instead – try lemon drizzle cake!
  3. Any firm fruit and conserve can be used in this way – try sliced apple with peach conserve or pear with apricot conserve.
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  • 4 tbsp Bonne Maman Raspberry Conserve
  • 400 g ripe plums, peaches or nectarines
  • 1 small oranges, juiced
  • 250 g chilled puff pastry
  • flour, for dusting
  • 150 g Madeira cake, thinly sliced
  • 1 small free-range egg, beaten
  • 50 g white marzipan, coarsely grated
  • 2 tbsp golden caster sugar


Preheat the oven to 190°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, this is fine).
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 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.
Last updated one year ago

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