This Strawberry Rhubarb Apple Galette is an easy and delicious dessert that can be on your table in under one hour. All you need is a pre-made frozen puff pastry crust and seasonal fruit.
If you’ve got a frozen pre-made puff pastry crust and fruit, you are 1 hour from a home baked rustic pie…or more commonly called a galette. This Strawberry Rhubarb Apple Galette is easy and delicious.
Pie Crust Shortcut Tip!
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. And that’s just what I used for this Strawberry Rhubarb Apple Galette.
Pie fillings are versatile.
For this galette I used a mixture of fresh strawberries, rhubarb and apples. The flavours all work wonderfully together. But the best thing about galettes is that you can pretty much substitute any fruit that you like…just use 5 cups total of your preferred fruit. I have made a Fresh Strawberry Rustic Pie, a Saskatoon Galette, a Raspberry Galette, and this weekend I hope to try a blueberry galette. YUM
I like to serve this Strawberry Rhubarb Apple Galette warm with vanilla ice cream or whipped cream. Oh my so delicious!
5cups combined: cut strawberries, rhubarb and apples
1/2cup granulated sugar
1/4cup cornstarch or all purpose flour
1 large egg
1 tbsp water
2 tbsp strawberry, raspberry or apricot jelly for glazing
Preheat your oven to 450 degrees F.
Line a baking 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 the strawberries, rhubarb, and apples (I like to peel the apples). Cut the fruit into small chunks.
Place the fruit into a large bowl and mix it with the sugar and cornstarch. 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 1 egg and 1 tbsp of water (mix well). Then using this mixture, brush the top of 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 F.
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 the pie sit for about 10 minutes before serving.
Serve slightly warm with vanilla ice cream or whipping cream!
Keywords: rhubarb galette, strawberry rhubarb galette, apple galette, rustic pie recipe
Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.