for 8 pieces

Pastry dough

300 g	light spelt flour
1 tsp	ginger powder
3 tbsp	coarse cane sugar
½ tsp	salt
120 g	butter, cut into pieces, cold
1	egg white, beaten
2 tbsp	apple vinegar
3 tbsp	water

Strawberries

50 g	coarse cane sugar
2 tbsp	Maizena cornflour
1 tsp	ginger powder
20 g	ginger, finely grated
2 tbsp	honey
750 g	strawberries, cut in half

Pie

2 tbsp	ground hazelnuts
2 tbsp	coarse cane sugar
1	egg yolk, beaten

Bake

200 g

sour single cream

How it's done

Pastry dough

Mix the flour, ground ginger, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white, vinegar and water, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 1 hr.

Strawberries

In a bowl, mix the sugar with all the other ingredients up to and including the honey. Add the strawberries, mix.

Pie

Halve the dough, roll out one half into a circle (approx. 30 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Mix the hazelnuts with 1 tbsp of sugar, spread over the pie base, top with the strawberries. On a lightly floured surface, roll out the remainder of the dough to approx. 4 mm thick. Cut the dough into strips approx. 4 cm wide, place on top of the strawberries and weave into a lattice pattern. Press the dough down firmly at the edges, brush with egg yolk, sprinkle with the remainder of the sugar.

Bake

Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the pie from the tin, slide onto a rack and leave to cool. Serve with sour single cream.

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