When picked at their peak, sun-ripened blueberries have a floral quality that pairs perfectly with lavender. Use a tiny bit of edible lavender oil for a subtle floral note.
Makes one 9-inch pie
Serves 8 to 10
1 small baking apple
5 to 6 cups blueberries (about 2 pounds fresh)
2 tablespoons fresh lemon juice
½ cup granulated sugar
¼ cup packed light brown sugar
3 tablespoons ground arrowroot
½ teaspoon ground allspice
½ teaspoon kosher salt
2 to 3 small drops food-grade lavender oil (see here for source)
2 dashes Angostura bitters
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Demerara sugar, for finishing
You can try to make your own lavender essence from fresh lavender as we did, but we found that the flavor comes through more reliably and easily when using edible lavender oil. (See our “Sourcing” section for suppliers.)
Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top (see here and here).
Peel and then shred the apple on the large holes of a box grater. Combine with the blueberries, lemon juice, granulated and brown sugars, arrowroot, allspice, salt, lavender oil, and bitters in a large bowl and stir until well mixed, crushing some of the blueberries in the process (your hands work great for this). Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired (see here and here).
Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425°F.
Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of demerara sugar.
Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 30 to 35 minutes longer.
Cool completely on a wire rack, 2 to 3 hours. Serve warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.