Saturday, August 14, 2010
Apricot Lavender Pie
1 cup unsalted butter, chilled
3 cups of whole wheat pastry flour
3 TBSP unrefined sugar
1/3 cup ice water
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
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.
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.