INGREDIENTS

Crust

1 ¼ cups all purpose flour

½ teaspoon salt

1 tablespoon Wholesome Organic Fair Trade Cane Sugar 

8 tablespoons cold unsalted butter, cut into pieces 

¼ cup plain yogurt 

3-4 tablespoons ice water

Filling

3 cups berries or other fruit, such as pears, stone fruit or apples, sliced 

¼ teaspoon cinnamon 

⅛ teaspoon ground ginger 

Pinch of salt 

Juice and grated zest from ½ lemon 

1/4 cup Wholesome Organic Fair Trade Cane Sugar 

2 tablespoons Wholesome Organic Fair Trade Raw Unfiltered Honey

1-2 tablespoons cornstarch 

To Finish

1 egg, beaten 

Wholesome Regenerative Organic Certified® Turbinado Cane Sugar for sprinkling

Wholesome Organic Fair Trade Raw Unfiltered Honey for drizzling

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INSTRUCTIONS

How to Make the Crust

1. In a food processor pulse together the flour, salt, and sugar. Add the butter, and pulse a few times. Add in yogurt and cold water, and pulse until the mixture starts to come together but is mostly large crumbs. Do not over-process! You want pea sized chunks of butter in the dough. 
2. Put dough on a lightly floured surface and bring together. Flatten into a disc and wrap in plastic; chill for 2 hours. 

 

How to Make Filling 

1. Combine fruit, cinnamon, ginger, salt, citrus, sugar, honey and cornstarch in a bowl and set aside. 

 

Assembly

1. Preheat the oven to 400 degrees. 
2. On a lightly floured piece of parchment paper, roll the dough out into a round-ish shape, about 12 inches in diameter. Transfer the dough onto a cookie sheet. 
3. Spoon fruit filling and any accompanying juices into the center of the dough, leaving a 2-inch border uncovered. Fold the border over the fruit, pleating the edge to make it fit. 
4. Brush the egg over the crust and sprinkle with turbinado sugar. 
5. Bake for 30-35 minutes, until the filling bubbles and the crust is golden. Cool for at least 20 minutes on a wire rack. Drizzle honey on top to serve.