Strawberry, Ginger, and Honey Pie with Golden Spelt Crust
500g fresh Dickey Farms strawberries, halved
1/2 cup Honey
1/2 cup caster sugar
1/4 cup cornflour
6 pieces crystallised ginger, sliced
2 tsp finely grated ginger
1 tbsp raw sugar
Sour Cream, to serve
375g spelt flour, plus extra for dusting
1/4 cup caster sugar
250g cold, unsalted butter, cut into 2cm pieces
1/4 cup apple cider vinegar
Combine spelt flour, caster sugar, and 1/2 tsp fine sea salt in a bowl.
Add butter and toss to completely coat.
Turn out onto a cool, clean work surface. Using a pastry cutter, cut the butter into the flour until it resembles very coarse crumbs (leave some big pieces of butter, as this will ensure a flaky crust).
Combine the vinegar, 2/3 cup (165ml) chilled water and 4 ice cubes in a jug. Make a well in the center of the flour mixture, then add 2 tbsp vinegar water at a time, carefully folding the flour mixture into the water, until all the water is used (discard ice cubes) and you have a rough dough. Add a little extra water if needed. Divide the pastry into 2 portions and enclose in plastic wrap. Chill for at least 1 hour or up to 2 days.
Roll out 1 portion of pastry on a lightly floured work surface to a 3mm-thick circle and use to line a 22cm pie pan. Chill for 30 minutes. Roll out the remaining pastry until 3mm thick and cut into eight 4cm-wide strips. Place on a baking-paper lined baking tray and chill for 30 minutes
Assemble & Bake:
Preheat the oven to 400°F. To make the filling, place strawberries, honey, sugar, cornflour and all ginger in a bowl, stirring to coat, then spoon into pastry case.
Arrange pastry strips in a lattice pattern over filling, pressing sides and strips together to seal. Trim excess pastry and discard. Lightly beat egg with 1 tbsp water, then, using a pastry brush, brush eggwash over pastry to coat. Scatter with raw sugar.
Place pie on a baking tray, then bake for 20 minutes or until starting to color. Reduce oven to 350°F and bake for a further 30 minutes or until dark golden and bubbling. Remove from oven and rest for 30 minutes.
Serve pie with dollops of sour cream.
*Images and Recipe from Delicious