Strawberry, Rhubarb and Apple Galette. This easy and delicious dessert recipe can be on your table in under one hour. All you need is a pre-made frozen puff pastry crust and some seasonal fruit.
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Oh how I love pie. Everything about it…the crust, the filling…it’s all just so delicious. But sometimes I find making a crust tedious and quite frankly just don’t feel like making a homemade one all the time. But there’s a fix for that. Yes. You can make a homemade pie and skip the step of making the crust. Instead you can use a pre-made puff pastry sheet. I always try to keep frozen puff pastry sheets on hand as part of my baking pantry so I can have dessert at my fingertips.
If you’ve got a frozen pre-made puff pastry crust and fruit, you are 1 hour from a home baked pie…or commonly these are called rustic pies or galettes. They’re not quite the same as a pie with a traditional pie crust, but they are a wonderful alternative.
For this rustic pie or galette, I used a mixture of fresh strawberries, rhubarb and apples. The flavours all work wonderfully together. Side note…I love this time of year when rhubarb is back in the markets! I have a major love of rhubarb! But the best thing about this galette is that you can pretty much substitute any fruit that you like…just use 5 cups of your preferred fruit. So far I have made a Fresh Strawberry rustic pie, and this weekend I hope to try a blueberry galette. YUM
5 cups combined cut strawberries, rhubarb and apples
1/2 cup sugar
1/4 cup cornstarch
1 tbsp water
2 tbsp strawberry or raspberry or apricot jelly for glazing
Preheat your oven to 475 degrees.
Line a cookie sheet, with a piece of parchment paper.
Lightly flour the parchment paper (I actually used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape. It doesn't have to be perfect, this is a rustic pie remember! Set aside.
Cut up the strawberries, rhubarb, and apples. (I like to peel my apples). Cut the fruit into small chunks.
Place the fruit into a bowl, and mix it with the sugar and cornstarch and let rest for 5 minutes.
Then pile the fruit mixture onto the centre of the pastry.
Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed.
In a separate bowl, mix together the egg and 1 tbsp of water. Then using this mixture, brush the pastry.
Sprinkle the extra sugar on to the pastry. Sometimes I like to use a cinnamon-sugar mix.
Place the pie into the oven, then immediately TURN DOWN the heat to 375 degrees.
Bake for 40 minutes, or until the pastry is golden brown.
When the pie is done baking, remove it from the oven, and now it is time to add the glaze.
Heat up the jelly for about 30 seconds in the microwave, then brush it onto the fruit in the pie (don't brush the crust).
Let your pie sit for about 10 minutes before serving.
Serve slightly warm with ice cream or whipping cream!