Dessert Recipes - Strawberry, ginger and honey pie with golden spelt crust

  • Women‍‍`s Corner
  • February 13, 2023

Produce Awards Earth category 2015 winner, Wellington Apiary prickly box honey, is the finishing touch to this flaky spelt pastry and strawberry pie, says delicious.


- 500g strawberries, hulled, halved if large

- 1/2 cup (175g) Wellington Apiary prickly box honey

- 1/2 cup (110g) caster sugar

- 1/4 cup (35g) cornflour

- 6 pieces crystallised ginger, sliced

- 2 tsp finely grated ginger

- 1 egg

- 1 tbs demerara sugar or raw sugar

- Sour cream, to serve

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- 375g spelt flour, plus extra to dust

- 1/4 cup (55g) caster sugar

- 250g cold unsalted butter, cut into 2cm pieces

- 1/4 cup (60ml) apple cider vinegar


1. For spelt crust, 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, then, 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 centre of the flour mixture, then add 2 tbs 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.

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2. 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.

3. Preheat the oven to 200°C. 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 tbs water, then, using a pastry brush, brush eggwash over pastry to coat. Scatter with demerara sugar. Place pie on a baking tray, then bake for 20 minutes or until starting to colour. Reduce oven to 180°C and bake for a further 30 minutes or until dark golden and bubbling. Remove from oven and rest for 30 minutes.

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4. Serve pie with dollops of sour cream.

This recipe is taken from

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