If rolling out pie crust and crimping the edges isn’t your thing, it’s time to reach for the cookie cutter (and frozen-food aisle).
- 5 McIntosh apples, peeled, cored and sliced
- 1 cup sliced strawberries
- 1/2 cup chopped rhubarb
- 1/4 cup granulated sugar (plus 1 tbsp for sprinkling on the puff pastry)
- 2 tbsp flour
- 1 tsp ground cinnamon
- 1 store-bought, 9-inch, frozen pie crust, thawed
- 1 sheet of store-bought, frozen puff-pastry sheets, thawed
INSTRUCTIONS
- Preheat your oven to 400˚F, and place a large, foil-lined baking sheet on the lower rack to catch any pie drippings.
- Place the puff pastry on a lightly floured work surface, and evenly sprinkle 1 tablespoon of sugar atop it.
- Next, use a rolling pin to gently press the sugar into the pastry.
- Using a small, round cookie cutter, cut out about 30 circles (these will become your patchwork pie top).
- Next, place the fruit, sugar, flour and cinnamon in a bowl, and mix to combine.
- Fill the prepared pie crust with the fruit filling, and dot the top with the cutouts, leaving small gaps in between.
- Place the pie in the centre of the preheated oven, and bake it for 60 minutes.
- Remove to a cooling rack, and let sit for 1 hour.