Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Saturday, August 14, 2010

Apricot Lavender Pie

Pie Crust

1 cup unsalted butter, chilled
3 cups of whole wheat pastry flour   
3 TBSP unrefined sugar
1/3 cup ice water

Filling

1/2 cup ground almonds
16 apricots, sliced in quarters, pits removed
1/2 cup blueberries
1/2 cup unrefined sugar or jaggery
2 TBSP clarified butter or ghee
1 TBSP fresh lavender, diced

Crust:

Combine flour and sugar into a bowl. Cut butter into tablespoon pieces; add it to the flour and sugar mixture and blend with a hand mixer or your hands.  Slowly add the ice water and lightly knead the dough.  Divide into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.


Filling:

Preheat the oven to 350 degrees.  Line the inside of the bottom of the pie crust with the ground almonds.  Heat 1/4 cup of water to a boil, add sugar and reduce liquid to a simmer.  Add the lavender and let simmer at least 5 minutes. 

Mix the lavender syrup with the apricots and blueberries and pour into the crust.  Drizzle clarified butter over the fruit and cover with a lattice crust.  Cover the pie with aluminum foil for the first 30 minutes of baking, then remove and continue to bake an additional 30-40 minutes. 

Let cool and serve with vanilla ice cream for an out of body experience.

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