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Strawberry, ginger and honey pie with golden spelt crust
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Prep Time:
250 minutes
Cook Time:
50 minutes
Total Time:
300 minutes
Indulge in a luscious strawberry pie with flaky spelt pastry drizzled with Wellington Apiary prickly box honey.
Ingredients:
  • 500g strawberries, hulled, halved if large
  • 175g honey
  • 110g caster sugar
  • 35g cornflour
  • 6 pieces crystallised ginger, sliced
  • 2 tsp ginger, finely grated
  • 17.20 gm demerara sugar or raw sugar
  • Sour cream, to serve
  • 375g spelt flour, plus extra to dust
  • 55g caster sugar
  • 250g cold unsalted butter, cut into 2cm pieces
  • 60ml cider vinegar
Instructions:
  • For the spelt crust, mix spelt flour, caster sugar, and 1/2 tsp fine sea salt in a bowl. Add butter and coat it well. Transfer to a clean work surface and use a pastry cutter to cut the butter into the flour until it looks like coarse crumbs with some butter pieces left for a flakier crust. In a jug, combine vinegar, 2/3 cup (165ml) chilled water, and 4 ice cubes. Create a well in the flour mixture, then gradually add 2 tbsp of vinegar water at a time, folding until you have a rough dough. Split the dough into 2 parts, wrap in plastic, and chill for at least 1 hour or up to 2 days.
  • On a lightly floured surface, roll out one portion of pastry into a 3mm-thick circle to fit a 22cm pie pan. Chill for 30 minutes. Roll out the rest of the pastry to 3mm thickness and cut into eight 4cm-wide strips. Place the strips on a baking-paper lined tray and chill for 30 minutes.
  • Preheat the oven to 200C. Prepare the filling by combining strawberries, honey, sugar, cornflour, and ginger in a bowl until well coated. Spoon the mixture into the pastry case. Create a lattice pattern on top of the filling with pastry strips, pressing the sides and strips together to seal. Brush the pastry with a mixture of beaten egg and water using a pastry brush. Sprinkle demerara sugar over the top. Place the pie on a baking tray and bake for 20 minutes until starting to color. Then reduce the oven temperature to 180C and bake for an additional 30 minutes until the pie is dark golden and bubbling. Remove from the oven and let it rest for 30 minutes before serving.
  • Garnish the pie with dollops of sour cream before serving.

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