Exquisite Lavender & Verbena Infused Blueberry-Apricot Slab Pie

A delightful slab pie filled with a harmonious blend of lavender and verbena scented blueberries and apricots, encased in a flaky, buttery crust.

Ingredients

5	cups all-purpose flour
1	tablespoon kosher salt
2	tablespoons sugar
1 1⁄2	cups unsalted butter, cold and cubed
1⁄2	cup coconut oil, cold and cut into chunks
9	tablespoons vodka, chilled
9	tablespoons water, chilled
1 1⁄4	cups sugar
2 1⁄2	tablespoons tapioca starch
1⁄2	teaspoon kosher salt
1⁄4	teaspoon ground allspice
1⁄2	tablespoon dried culinary lavender
1⁄2	tablespoon lemon verbena leaves, coarsely chopped
1	kiwi fruit kiwi fruit, peeled and coarsely chopped
1	tablespoon lemon juice
2	pints blueberries
1	lb apricots, pitted and cut into pieces
	half-and-half
3	tablespoons granulated sugar

Instructions

• 1. Prepare the Slab Pie Dough
  2. In a food processor, pulse together 3 cups of flour, kosher salt, and sugar until combined. Add cold, cubed unsalted butter and coconut oil, pulsing until the mixture clumps together. Transfer the dough to a bowl, drizzle with chilled vodka and water, and mix until a wet dough forms. Divide into two unequal portions, shape into rectangles, wrap in plastic, and refrigerate for at least an hour.
  3. Prepare the Pie Filling and Assemble
  4. Preheat the oven to 375º F.
  5. Roll out the larger piece of dough into an 18- by 13-inch rectangle and place it in a jelly roll pan. Chill the crust while preparing the filling.
  6. In a food processor, combine sugar, kosher salt, lavender, verbena, cornstarch, and allspice. Add kiwi and lemon juice, then mix in blueberries and apricots. Spread the fruit mixture over the pie crust.
  7. Roll out the remaining dough into a 15 ½- by 10 ½-inch rectangle. Cover the filling, seal the edges, and brush with half-and-half. Sprinkle with granulated sugar.
  8. Bake the pie until golden and bubbling, about 50 minutes. Let cool before slicing and serving.

Jul 19, 2024