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.
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...