Ingredients

The following ingredients have 6 Servings
  • 1 – 12 x12 inches sheet frozen puff pastry (thawed)
  • 5 cups combined cut strawberries (rhubarb and apples)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 egg
  • 1 tbsp water
  • extra sugar
  • 2 tbsp strawberry or raspberry or apricot jelly for glazing

Instruction

  • 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!