Fresh Apricot Slab Pie with Thyme and Honey

I halved this recipe as I did not have 16 people to serve and as much as I enjoy dessert…I do need to fit into my clothes.  I didn’t find any issue with halving the recipe but I thought I would give you the original in case you want to do this for a party.  Apricots are an nice change from regular apple and peach pies (not that there is anything wrong with those).  Serve with a good quality vanilla ice cream.  From Food and Drink 2015.

Slab Pie Pastry for 2 slab pie crusts
5 cups , or for 1 crust 2 1/2 cups all purpose flour
2 tsp or for 1 crust 1 tsp kosher salt
2 cups, or furo 1 crust 1 cup frozen unsalted butter
1 1/2 cups or for 1 crust 3/4 cup cold water
2 tbsp or for 1 crust 1 tbsp lemon juice

• Combine flour, salt and sugar in a large bowl.  Working with 1 stick of butter at a time, coarsely grate into flour mixture.  Toss to coat, then repeat until all the butter has been incorporated.
• Combine water and lemon juice.  Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball (you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Cut ball of dough in half if you have made enough for 2 crusts; wrap in plastic and flatten into rectangular discs.  Chill for 2 hours or overnight.

FILLING

3 lbs fresh firm ripe apricots

2 tbsp fresh lemon juice

1/4 cup wilflower honey

1 tsp roughly chopped fresh thyme leaves

1 tsp salt

1/3 cup tapioca flour/starch

1 egg beaten with 1 tsp whipping cream

2 tbsp sugar

• Preheat oven to 425F
• Line the bottom of a 13 x 17 inch rimmed baking sheet (jelly roll pan) with parchment paper.  Working with 1 piece of pastry at a time, place on a flour dusted counter and roll the first into a rectangle about 15x9 inches and fit into prepared baking sheet making sure that the pastry overhangs evenly on all sides.  Chill.  Roll out the second piece of pastry to a similar size, transfer to a sheet of parchment and use a variety of small round cutters to cut decorative vents in the pastry.  Place on a baking sheet and freeze for 10 minutes or until firm.
• Cut apricots in half, remove stones, then cut halves in half again.  Toss with lemon juice, honey, thyme and salt and let stand for 10 minutes or until they look juicy.
• Add tapioca and stir gently until it coats the fruit and is completely moistened.  Spoon apricots and all juices into bottom pastry in an even layer.  Remove top crust from freezer, and carefully transfer it over top of apricot layer.  Let stand a few minutes to soften, then use a little water to seal the layers of pastry together where they meet.  Trim pastry, roll edge and crimp decoratively.  Brush pastry with egg wash and sprinkle evenly with sugar.  Bake for 30 minutes, then turn oven down to 375 and bake for 20 minutes longer or until fruit juices are bubbling and thickened and pastry is golden and cooked through.

Makes 16 servings