Apple & Blueberry Slab Pie with Ginger Crust

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.

Generously flour your work area. Shape the first section of pie dough into a rough rectangle and roll it out to about an 18-by-13-inch rectangle. Make sure you use plenty of flour to keep the dough from sticking. Gently drape dough over the rolling pin and transfer to your baking sheet, gently fitting it into the bottom and up the sides of the pan. Dough should drape over the edge of the pan. Trim off all but about 3/4 inch of the overhanging crust.

Pour filling into the crust, spread it out evenly and transfer to the refrigerator.

Roll out the second crust slightly smaller than the first, into about a 16-by-11-inch rectangle. Using the cap of a vanilla extract bottle, cut small circles out of the top crust. Be careful that they are not too close together or the crust may tear when transferring. Gently lay the crust over the filling and fold the bottom crust’s overhang over the edges sealing them together and crimping the edges.

Combine the egg and water in a small bowl. Brush top crust with the egg wash. In a small bowl combine ginger and raw sugar then generously sprinkle over crust.

Bake for 40 to 45 minutes or until crust is golden and filling is bubbling. Transfer to a wire rack and let it cool until just warm to the touch, about 45 minutes.

Pie crust recipe adapted from The Pioneer Woman.

Note: If you prefer to make this in a standard pie dish, the pie crust recipe makes enough for four 9-inch pie crusts. You can bake the little dough circles on a baking tray until golden brown.