The end of the working week deserves a slice of pie... or at least I do. Have a delicious weekend guys. x
Strawberry, Ginger and Honey Pie with Golden Spelt Crust
slightly adapted from here
For the Crust:
375g white spelt flour, plus extra for dusting
55g caster sugar
250g cold unsalted butter, diced
60ml apple cider vinegar
For the Filling:
500g strawberries, hulled and roughly chopped
175g honey (I used Italian orange blossom honey)
110g caster sugar
2 knobs of stem ginger in syrup, drained and finely chopped
1 egg beaten with 1 tablespoon water to make an egg wash
1 tablespoon demerara sugar, for sprinkling
Creme fraiche to serve
Make the Crust:
Put the flour, sugar and butter into a food processor and blitz until it resembles course breadcrumbs. Add the vinegar and 165ml of chilled water and blitz briefly until it comes together into a ball, adding a little more water if necessary. Cut the dough into two even portions and wrap in plastic wrap. Chill for an hour.
Roll one portion of dough out to 3mm thick. Line a 22cm shallow pie dish with the dough and chill for 30 minutes. Roll the remaining dough to 3mm thick and use a pizza cutter to cut it into 4cm-wide strips. Place the strips on a baking paper lined tray and chill for 30 minutes.
Preheat the oven to 200C. Slip a baking tray in the oven to heat up.
Make the Filling:
Put the strawberries, honey, sugar, cornflour and ginger in a bowl and stir to mix. Spoon the filling into the pastry case. Arrange pastry strips in a lattice pattern on top of the filling, pressing the sides and strips together to seal. Trim excess pastry. Brush pastry strips and edges with egg wash and sprinkle with demerara sugar. Put the pie dish on the hot baking tray and bake for 20 minutes. Reduce the temperature to 180C and bake for a further 30 minutes until the crust is dark golden and the filling is bubbling. Remove from the oven and leave to rest for 30 minutes before serving with genereous dollops of creme fraiche.