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
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.