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

Name: Apricot, Vanilla, and Cardamom Pie with Rye Lattice-Top Crust
Ingredients: 20 tablespoons (2½ sticks), unsalted butter, chilled, divided; 1 1/2 cups (8¼ ounces/234 grams), rye flour; 2 tablespoons, sugar; 1 teaspoon, table salt; 1 cup (5 ounces/142 grams), all-purpose flour; 1/2 cup, ice water, divided; 1 , vanilla bean; 1 cup (7 ounces/198 grams), sugar; 3 tablespoons, cornstarch; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; 1/4 teaspoon, ground cardamom; 1/4 teaspoon, table salt; 2 1/2 pounds (1134 grams), apricots, pitted and cut into ½-inch wedges; 1 , large egg, lightly beaten with 1 tablespoon water

Desserts or Baked Goods
Fruit
Dessert Pies
Fruit Desserts

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.

SERVES 8

TIME 2¼ hours, plus 7 hours chilling

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

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