Strawberry, Nectarine and Rhubarb Meringue Pie with a Almond and Spelt Crust

Strawberry, Nectarine and Rhubarb Meringue Pie with a Almond and Spelt Crust

Crust:

adapted from california country gal

1 C Blanched Almonds

115g Butter 

1 Egg yolk

1/4 Cup Honey

2 tsp Fresh Lemon Juice

1 1/2  tsp Vanilla Extract

1/2 tsp Sea Salt

2 Cups White Spelt Flour

1 tbsp chia seeds

Filling:

1 cup chopped strawberries

1 cup chopped rhubarb (1cm chunks)

1 cup chopped nectarines

1/2 cup castor sugar

1 1/4 tbsp corn flour

juice and zest of 1 lime

1/2 tsp vanilla extract

Meringue:

125g castor sugar

2 eggs whites

1/2 tsp vanilla extract

Blend the Almonds to a fine meal in your Food Processor, then add the Butter, Egg Yolk, Sweetener, Lemon Juice and Extracts and blend until almost smooth.  Add the Spelt Flour and chia seeds all at once and blend until it comes together in a dough ball.  Divide in half and press into disks.  

Pre-heat oven to 180c.

Roll out one disk and press into a 25cm pie pan.  Bake in the oven for about 25 minutes or until golden brown. Remove from the oven and let cool in the tin. 

To make the filling, place all ingredients together in a medium pot and toss to coat the fruit. Place over a medium heat and simmer for about 15 minutes or until the juices from the fruit run and thicken. Let cool before pouring into the cooled pie crust. Place back into the fridge to set a little while you make the meringue. 

To make the meringue, place egg whites and sugar into a heat proof bowl and stir to combine. Place over a pan of simmering water and stir constantly until all the sugar dissolves and it doesn't feel gritty. Remove bowl from the heat and whip with an electric beater until glossy and fluffy stiff peaks form. Place into a piping bad with a round nozzle and pipe meringue onto the tart in what ever pattern you like. Top with toppings of your choice.