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

Published May 2019

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 with butter so it couldn't form gluten and therefore remained tender. The remaining flour was hydrated with water, so it formed plenty of gluten and baked up flaky.

Pie Dough

20 tablespoons (2½ sticks) unsalted butter, chilled, divided
1 ½ cups (8¼ ounces) rye flour
2 tablespoons sugar
1 teaspoon table salt
1 cup (5 ounces) all-purpose flour
½ cup ice water, divided

Filling

1 vanilla bean
1 cup (7 ounces) sugar
3 tablespoons cornstarch
1 teaspoon grated lemon zest plus 1 tablespoon juice
¼ teaspoon ground cardamom
¼ teaspoon table salt
2 ½ pounds apricots, pitted and cut into ½-inch wedges
1 large egg, lightly beaten with 1 tablespoon water
Nutritional Information

Featured Equipment

From The Shop

Instructions

Serves 8

If at any point the dough is too stiff to work with, let it sit at room temperature until it is slightly softened but still very cold. Conversely, if the dough becomes too soft to work with, refrigerate it to firm it up.

Total time: 2¼ hours, plus 7 hours chilling

1. For the pie dough: Grate 4 tablespoons butter on large holes of box grater. Transfer to freezer. Cut remaining 16 tablespoons butter into ½-inch cubes; set aside. Pulse rye flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 2 minutes. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add all-purpose flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.

2. Sprinkle ¼ cup ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining ¼ cup ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Use spatula to divide dough into 2 even pieces. Transfer each piece to separate sheet of plastic wrap. Working with 1 piece at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Press 1 piece into 5-inch disk. Press remaining piece into 5-inch square. Wrap separately in plastic and refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

3. Line rimmed baking sheet with parchment paper. Roll dough square into 10½ by 14-inch rectangle on well-floured counter. Transfer dough to prepared sheet and refrigerate for 10 minutes. Meanwhile, roll dough disk into 12-inch circle on well-floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to ½ inch beyond lip of plate. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, about 30 minutes.

4. Transfer chilled dough rectangle, still on baking sheet, to counter. Using pizza wheel, fluted pastry wheel, or paring knife, trim ¼ inch of dough from long sides of rectangle, then cut rectangle lengthwise into eight 1¼-inch-wide strips. Refrigerate strips on sheet until firm, about 30 minutes.

5. For the filling: Adjust oven rack to middle position and heat oven to 400 degrees. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape seeds into large bowl. Add sugar, cornstarch, lemon zest, cardamom, and salt and whisk to combine. Stir in apricots and lemon juice and let sit for 15 minutes. Spread apricot mixture into even layer in chilled dough-lined plate.

6. To make lattice, evenly space 4 dough strips across top of pie, parallel to counter edge. Fold back first and third strips almost completely. Lay 1 strip across pie, perpendicular to counter edge, keeping it snug against folded edges of dough strips. Unfold first and third strips over top of perpendicular strip. Fold back second and fourth strips and add second perpendicular strip. Repeat, alternating between folding back first and third strips and second and fourth strips and laying remaining strips evenly across pie to create lattice pattern. Shift strips as needed so they are evenly spaced over top of pie. Trim excess lattice ends, press edges of bottom crust and lattice strips together, and fold under; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Brush dough with egg wash.

7. Bake pie on aluminum foil–lined rimmed baking sheet until crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices are bubbling and crust is deep golden brown, 35 to 50 minutes longer. Let pie cool on wire rack until filling has set, about 4 hours. Serve.

Step by Step

Weaving a Lattice Top

1. Evenly space 4 dough strips across top of pie, parallel to counter edge.

2. Fold back first and third strips almost completely. Lay 1 strip across pie, perpendicular to counter edge.

3. Unfold first and third strips over top of perpendicular strip.

4. Fold back second and fourth strips and add second perpendicular strip. Unfold second and fourth strips.

5. Repeat, alternating between folding back first and third strips and second and fourth strips and laying remaining strips evenly across pie.

6. Trim lattice ends, press edges of bottom crust and lattice strips together, and fold under. Crimp dough evenly around edge of pie.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.