Technique:

• To roast the fruit: Preheat oven to 300°F. Mix together sugar, salt, and lemon zest. Toss fruit with lemon juice and again with the sugar mixture. Spread onto a sheet pan in a single layer (or use two smaller sheet pans).

• Roast fruit, stirring occasionally, for 2 hours, or until the juice has thickened enough to hold a line drawn in it with a spatula.

• Remove from oven and allow to cool to room temperature.

• To make the pie crust: In a large bowl combine the flours, sugar, and salt.  Quickly cut the cold butter cubes into the dry ingredients by pinching the butter with your fingertips—imagine you're snapping your fingers—until the mixture resembles a coarse meal with butter pieces the size of cornflakes.

• Using your hands, make a well in the center of the dry ingredients. Add the sour cream to the well. Mix gently by hand until a raggedy dough forms; don't worry if bits of butter are still visible.

• Transfer to a lightly floured surface, divide into 2 equal portions, and knead each briefly into a ball. Wrap them tightly with plastic. Refrigerate for at least 30 minutes and up to 2 days.

• To par-bake the crust: While the fruit cools, increase the oven temperature to 425°F. Remove one portion of dough from the refrigerator. Lightly dust a work surface with flour, and roll the dough into a rectangle shape approximately 12 inches x 16 inches and ¼ inch thick.

• Pick up the dough by rolling it onto the rolling pin, then lay it over a 9 × 13 inch pan. Gently press the dough into the bottom of the pan and up the sides, leaving a lip of excess dough hanging over the rim of the pie pan. Trim the excess dough, leaving 1 inch (2.5 cm) of dough along the border. Gather the dough to form a border along the edge of the pan. Crimp the border by pinching the dough with your fingertips, forming small triangles along the edge.

• Lay a piece of parchment over the dough and fill the dough with pie weights, beans or rice. Push into the corners to keep the dough from puffing up while baking.

• Bake the crust for 20 minutes, then remove from oven and allow to cool for at least 5 minutes before removing the weights. For best results, allow to cool a further 10 minutes before proceeding.

• To prepare the pie: Turn oven down to 375°F. Scrape cooled fruit filling into the par-baked crust and sprinkle with 1 tablespoon of AMOT Floral Sugar.

• Roll the other dough portion into a rough 12-inch (28 cm) square. Using a 1½-inch (3.8 cm) round cutter or your preferred cookie cutter shape, cut out as many pieces as possible. Arrange the dough cutouts in a decorative pattern-the cutouts should overlap slightly-atop the fruit filling, making sure the entire surface is covered.

• Brush the decorated top with the beaten egg (optional) and sprinkle with AMOT Floral Sugar.

• To bake: Place the pie on a larger cookie sheet to catch any drips, then place in the middle/lower third of the oven. Bake for 25-30 minutes, or until golden brown and bubbling throughout.

• Serve with honeyed yogurt or creme fraiche sprinkled with more floral sugar.