Cast Iron Campfire Strawberry Rhubarb Galette

This flavor combination evokes pure joy and memories of summers in Ohio for me. I love the combination of the tart rhubarb and the sweetness of the ripe berries. I am not overly enthusiastic about loads of crust, so I do my pie as an open topped version in cast iron. This is generally referred to as a galette.

A perfect drink to go along with this beautiful galette might be a Lemon Ginger Brew.

Butter & flour to coat pan
1 store bought pie crust
2 c strawberries, diced
1/2 c rhubarb, diced
1/4 c brown sugar
1/4 c flour
2 tbsp sugar in the raw
1/2 tsp salt
2 tbsp butter, diced
1 egg, beaten
Sugar in the raw, for dusting the crust

Coat the cast iron skillet with butter and dust with flour. Lay in the pie crust centered in the skillet. In a large bowl, add the fruit, sugars and flour into a bowl to toss and coat. Dump the fruit mix into the crust and spread out evenly. Start pulling in the sides up and over the edges (2-3 inches) all the way around. Use your beaten egg to brush the exposed crust and sprinkle with the sugar in the raw. Toss the diced butter scattered evenly over the top of the peaches and cook for 25-30 until the peaches are soft and the crust is golden brown as pictured. If you’re cooking at home the oven temp will be 375, otherwise cook indirectly over the campfire or over hot coals.

Serves 6