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 1 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.