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!