about 3 cups strawberries washed and sliced
One cup amaranth flour
1 cup rye flour
half cup white unbleached wheat flour
2 cups milk or rice milk
2 spoons brown sugar
a dash of sea salt
few spoons olive oil
2 spoons crushed walnuts
Few spoons of honey
In a pan, add amaranth rye and wheat flour and some sliced butter. Leave for a while, till butter melts. Add one teaspoon baking powder. Add half cup warm water, and mix it all up, till it becomes a sticky paste. If it’s too thick or doesn’t stick together add a bit of water and olive oil. If it’s too soft, add more flour. When it’s the right consistency and oily so that it doens’t stick to the pan, press it with your fingers and form an even layer on the bottom of the pan.
Bake for about 15- 20 minutes till golden but not brown.
In the meantime, make the custard.
Put the four egg yorlks in a pan, set the egg whites aside. Add one cup milk, mix it well, turn on the fire on lowest possible, and with lots of patience keep stirring and watch it thicken gradually. It could take about 20 min to half an hour. Set aside.
Take the pie crust out of the oven and layer the strawberries on top.
Pour honey over them. Place back into the oven, and bake (medium temeprature) for about 10 minutes.
In the meantime beat the egg whites till it forms fluffy peaks, add 2 spoons of brown sugar and beat again.
Add the custard on top of it the strawberries, spread it evenly, and then add the eggwhites on top of the custard.
Place back in the oven and bake for only about 5 minutes till the eggwhites get a light brown crust on top. You can also turn off the oven and place the pie into the oven this way, the oven being still hot will have the same effect on the pie.