Apple & Blueberry Slab Pie with Ginger Crust

Apple & Blueberry Slab Pie with Ginger Crust.

Ingredients

• FOR THE FILLING:
• 4 cans (14 Oz. Size) No Sugar Added Apple Pie Filling
• 2 pints Fresh Blueberries
• 2 whole Vanilla Beans, Split In Half Lengthwise With Seeds Scraped Out
• ¼ cups Crystalized Ginger, Minced
• 4 Tablespoons Sugar In The Raw/Raw Sugar
• FOR THE PIE CRUST:
• 6 cups Flour
• 2 Tablespoons Salt
• 3 cups Butter
• 2 whole Eggs
• 2 Tablespoons White Vinegar
• ½ cups Cold Water + 2 Tablespoons
• 1 whole Egg, Beaten With Below Amount Of Water
• 1 Tablespoon Water

Preparation

• In a large bowl combine apple pie filling, blueberries and caviar from vanilla beans. Gently mix together until well combined. Cover and set in the refrigerator.
  In a large food processor combine half each of the listed amounts of flour, salt and butter. Pulse until mixture resembles coarse cornmeal.
  In a small bowl beat together half each of the listed amounts of egg, vinegar and water. Add this into the flour mixture and pulse until dough begins to come together. Transfer to a resealable plastic bag and press together to form a ball. Repeat these steps to make second batch of crust. Refrigerate crusts for 30 minutes.
  Preheat oven to 375 F. Lightly spray a 10x15x1-inch baking sheet or jelly roll pan with non-stick spray.
  
  

source blueberry

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