Apricot, Vanilla, and Cardamom Pie with Rye Lattice-Top Crust

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Appears in Cook's Illustrated July/August 2019

For a new type of summer fruit pie, we piled vanilla-scented fresh apricots into a buttery rye crust.

SERVES8

TIME2¼ hours, plus 7 hours chilling

Apricot, Vanilla, and Cardamom Pie with Rye Lattice-Top Crust

WHY THIS RECIPE WORKS

Leaving the skins on the apricots kept the slices intact during baking; we thickened the apricot juice with cornstarch to make a translucent, sliceable gel. For a rye crust that was both flaky and tender, we waterproofed some of the flour w...

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