Ingredients
1/2 cup hazelnuts, toasted
1 3/4 cups flour
1 tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chilled butter
1/4 cup ice water
3 -4 cups fresh rhubarb, cut into 1/2-inch slices
2 cups strawberries, sliced
1/2 cup GOLDEN BLOSSOM HONEY
3 tablespoons cornstarch
1/2 teaspoon cinnamon
2 tablespoons GOLDEN BLOSSOM HONEY
1 egg, beaten (for glaze)
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Husk hazelnuts by rolling them with your hands, in a paper towel, just after toasting. Place first 5 ingredients in a food processor. Process until nuts are coarsely ground. Add butter and process until mixture resembles coarse meal.
Drizzle in water and pulse until dough just begins to come together. Remove dough, pat into a ball and refrigerate while preparing the filling.
Place fruit in a large bowl. In a small bowl, mix together 1/2 cup honey, cornstarch and cinnamon. Pour over fruit and toss to distribute honey. Set aside.
Preheat oven to 400°.
Roll dough out on a floured surface to a 13-inch round. Transfer to a baking sheet. Brush with some egg glaze. Mound fruit in center of dough leaving a 1 1/2-inch border. Fold border up over filling leaving center open, pleating and pinching dough to seal any cracks. Drizzle fruit with 2 tablespoons honey. Brush dough with remaining egg glaze and sprinkle with a small amount of sugar.
Bake until crust is golden and fruit is tender about 45-50 minutes. Cool 15 minutes. Using a spatula, carefully remove pie from baking sheet onto a plate. Serve sliced with a scoop of vanilla ice cream.
Drizzle in water and pulse until dough just begins to come together. Remove dough, pat into a ball and refrigerate while preparing the filling.
Place fruit in a large bowl. In a small bowl, mix together 1/2 cup honey, cornstarch and cinnamon. Pour over fruit and toss to distribute honey. Set aside.
Preheat oven to 400°.
Roll dough out on a floured surface to a 13-inch round. Transfer to a baking sheet. Brush with some egg glaze. Mound fruit in center of dough leaving a 1 1/2-inch border. Fold border up over filling leaving center open, pleating and pinching dough to seal any cracks. Drizzle fruit with 2 tablespoons honey. Brush dough with remaining egg glaze and sprinkle with a small amount of sugar.
Bake until crust is golden and fruit is tender about 45-50 minutes. Cool 15 minutes. Using a spatula, carefully remove pie from baking sheet onto a plate. Serve sliced with a scoop of vanilla ice cream.
