This is an awesome pie! Use tart apples like Granny Smith, or the equivalent.

Ingredients

Pie Crust
DOUBLE CRUST

Pastry flour 2 1/2 Cups
Salt 1/2 Tsp
Butter 2/3 Cup (or 1/3 Coconut Oil and 1/3 butter)
Cold Water 6 TBL

You will need a 9″ pie pan.

Making pie crust is an art. You can buy pie frozen pie crusts if you don’t want to take this on, but we’ve learned to do it pretty quickly and it works.
In a food processor put in the flour and salt. The butter (or butter and coconut oil) need to be cold, then cut them into about 1″ pieces and put into food processor and pulse until the flour/butter mixture looks rough, but there aren’t any huge butter chunks. Then add about 5 TBL of cold water and pulse again, you might need another TBL or two more of water until the dough in the food processor is still loose, but will hold together if you try to make a ball out of it.

Roll out 2/3 of the pie dough into a circle and then transfer to the pie plate. Roll out the last 1/3 of the pie dough into a circle (to use after the filling is in).

Pie Filling
Apples 8 Cups
Lemon zest 1/2 tsp
Corn starch 2 Tbl
Vanilla 1 tsp
Cardamom 1/3 tsp
Lavender 2 tsp
Sugar 1/2 Cup
Melted butter 1/4 Cup

Top Sprinkle
Cinnamon Sugar 2 tsp

Zest the lemon, toss it with the dry pie filling ingredients. Peel and chop apples and mix them with all the rest of the pie filling ingredients, including the dry ingredients. Fill the pie crust.

Take the circle you have rolled for the top and put it over the whole pie. Cut the outer edge of the dough so that it’s evenly sticking out from the pie pan. Roll the top and bottom of the edges of the pie crust down and crimp with your fingers to make a little designed edge. Cut some holes in the top with either the point of a knife or a fork to make holes for steam to escape while cooking. Put the pie onto a cookie sheet to protect your oven from overflowing.

Cook at 350º for about 1.25 hours – check for golden brown crust. When it’s nice and golden, and there is a hint of bubbling in the pie, or steam coming out, then it’s done. Cool and serve. It’s really good with ice cream – lavender ice cream if you have any. Yum!!

Who doesn’t like a tasty bit of butter, pecans, and sugar? It’s one level better with lavender.

Ingredients*

Cookies:

114 g Butter
2 g Lavender Extract
150 g Pastry Flour
23 g Sugar
110 g Ground Pecans

Sugar Dusting:

80 g Confectioner’s Sugar
1/2 tsp Finely ground Lavender

DIRECTIONS

Preheat oven to 325°

Beat butter until soft, add sugar & blend until creamy, add lavender extract.

Measure the pecans, then grind them in a nut grinder, food processor or chop finely with a knife. Stir them into the butter mixture and sift in flour.

Roll the dough into small balls, place balls on greased cookie sheet & bake about 30 minutes.

Roll after cooled in powdered sugar to coat, put them on a plate and watch them disappear.

If you want to store them, they will do well in a sealed container.

* If you don’t already have a scale, get one that also measures grams. Your baking will be ever so much better because you will be able to measure more accurately. Atmospheric conditions affect the volume and weight of ingredients, so using a scale helps make recipes succeed no matter where you are.

But, if you don’t have a scale here are some tips to help translate the weights

Butter – 1/4 lb = 115 g
Pastry Flour – 1 Cup = 106 g
Pecans – 1/8 Cup = 110 g
Extract – 1 tsp = 4.2 g
Sugar – 1 Cup = 200 g
Confectioner’s Sugar – 1 Cup = 125 g