Strawberry Rhubarb And Apple Galette Recipes

STRAWBERRY, RHUBARB AND APPLE GALETTE

Steps:

• 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!

KELLY'S APPLE-STRAWBERRY-RHUBARB PIE

Steps:

• In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
• In medium/small bowl, combine rest of sugars, flour, and cinnamon.
• In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
• Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
• Pour mixture into pastry-lined 9" deepdish pie plate.
• Cut up butter and dot evenly.
• Cover with second pastry, seal edges well, and flute.
• Cut slits to vent.
• Brush top pastry crust with a little milk and sprinkle with sugar.
• Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
• ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
• ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
• ENJOY! :).

GALETTE OF STRAWBERRIES AND RHUBARB

Steps:

• Preheat oven to 425 degrees.
• Mix the flour and salt. Work in the butter by hand, in a mixer or in a food processor until the mixture is crumbly. Add just enough water so the dough can be gathered in a ball.
• Roll dough in a circle 10 inches in diameter. Set it on a baking sheet.
• Mix the pecans and brown sugar together. Sprinkle one-third of this mixture over the pastry, to within an inch of the edge. Toss the rhubarb with one-third of the pecan mixture and spread them over the pecan mixture already on the pastry. Arrange the strawberry halves on top, sprinkle with the remaining third of the pecan mixture and drizzle with melted butter.
• Fold in the one-inch border of the pastry, partially covering the edge of the filling.
• Bake 40 minutes, until the pastry is golden brown and the filling is bubbling. Serve warm or cooled, with whipped cream or ice cream if desired.