Ingredients:

Crust

200 g Oat flour

175 g Gluten-Free Cake flour

55 g Castor sugar

250 g Butter, cut into cubes

165 ml Ice water

60 ml Apple cider vinegar

Optional: use any other cake flour of your choice for the crust

Filling

500 g Fresh strawberries, washed, hulled and halved if large

¼ Cup castor sugar

¼ Cup corn flour

½ Cup honey

60 ml Crystallized ginger, cut into thin strips

1 Egg, to brush pastry

Brown sugar, for sprinkling

To serve:

Sour cream

Method

• Mix the flours and sugar in a bowl. Rub the butter with your fingers into the flour mix

  to resemble fine breadcrumbs. Combine the vinegar and ice water, make a well

  in the middle of the flour mix, then add the ice water mix one spoon at a time. Blend

  with a butter knife until it forms a dough. Divide the pastry into two portions, wrap with

  plastic and chill for 1 hour.

• For the filling: place the strawberries, sugar and corn flour in a sauce pan. Slowly

  cook them until soft. Add the honey and crystallized ginger and remove from the

  heat, let it cool.

• Put your oven on 165 degrees Celsius.
• Roll one portion of the pastry on a lightly floured work surface to a 3mm thick circle.

  Line a 22 cm pie pan. Add the strawberry filling. Roll the remaining dough to the

  same thickness, cut into strips and place them in a lattice formation on top of the

  filling. Brush with egg and sprinkle with sugar.

• Bake the pie for 20-30 minutes, until the pastry becomes golden brown.
• Serve with dollops of sour cream or ice cream.

Comment recipe # 81

Crystallized ginger is a loved ancient sweet. Having those in your kitchen is actually a necessity! They have a wonderful long shelve life and the intensity is almost as strong as fresh ginger. Because of the added sugar with the crystallized ginger, I omitted the castor sugar in this pie filling. The oat flour crust gave this strawberry pie a delicious, rustic appearance.

Marelie Winterbach