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Frosted Strawberry Lavender Slab Pie

Ingredients

  • Lavender infused water
  • 2 tablespoons dried lavender buds
  • 1 cup water
  • Crust
  • 4 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 sticks plus 6 tablespoons (1 ½ cups plus 6 tablespoons), cold unsalted butter, cut into ½ inch cubes
  • 1 tablespoon apple cider vinegar
  • ½ cup ice water, plus more if dough is too dry
  • 2 tablespoons cold lavender water,
  • Filling
  • 2 ¼ pounds large strawberries cut into ½ inch dice
  • ¾ cup strawberry preserves
  • 3 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon lavender water,
  • 1 egg to be used as an egg wash
  • Glaze
  • 1 cup confectioner’s sugar
  • ½ teaspoon pure vanilla extract
  • Enough lavender water to make a thick yet pourable glaze
  • Lavender colored gel food coloring if desired

Instructions

  • Make the lavender infused water
  • In a small saucepan, bring lavender and water to a boil.
  • Remove from heat, cover, and allow to steep for 1 hour.
  • Strain through a fine mesh sieve, pressing on lavender to remove all water.
  • Store in refrigerator for up to 2 weeks.
  • Make the Crust
  • Preheat oven to 375° Fahrenheit.
  • Spray a 12 x 17 inch sheet pan with 1 inch high sides with nonstick cooking spray.
  • Combine the flour, baking powder, sugar, and salt in a food processor. Pulse until well blended.
  • Add the cold butter and pulse until the butter is the size of peas.
  • Add the vinegar, ½ cup of ice water, and 2 tablespoons lavender water. Pulse until mixture comes together and it forms a rough ball of dough. Feel the dough with your fingers. If it is too dry and crumbly, add more ice water.
  • Gather the dough into a ball and wrap in plastic wrap. Flatten into a square disk. Refrigerate until the dough firms up a bit, approximately 30 minutes to an hour.
  • Make the Filling
  • While the dough is chilling, make the filling. Combine the strawberries, strawberry preserves, cornstarch, vanilla and lavender water until well mixed.
  • Assembly
  • Using a dough cutter or a large chef’s knife cut the dough in half.
  • On a floured work surface roll out one half of the dough into a 12 x 17 inch rectangle and place it in the pan. Fit the dough into each corner and all along the sides of the pan.
  • Spread filling evenly over the crust.
  • Using a pastry brush, egg wash edges of bottom crust.
  • Roll out the other half of the crust into another 12 x 17 inch rectangle and place over the filling. Make some cuts in the dough to allow steam to escape.
  • Brush egg wash over the top of the slab pie.
  • Bake for 50-55 minutes or until golden brown and fruit bubbles up through the cuts.
  • Make the glaze
  • In a medium bowl, whisk together sugar, vanilla, and enough lavender water to make a thick yet pourable glaze. If using lavender colored gel, dissolve a small amount into 1 tablespoon of lavender water before adding the water to the sugar. Add more water if needed.
  • Drizzle over slab pie.

Notes

Makes 1 12 x 17” Slab Pie