Rhubarb Lattice Pie with Cardamom and Orange
A beautiful lattice-topped pie featuring tender rhubarb flavored with aromatic cardamom and bright orange. The homemade buttery crust encases a perfectly balanced sweet-tart filling, finished with a touch of strawberry preserves for added depth.
Ingredients
- •2 cups all purpose flour
- •2 tablespoons sugar
- •¾ teaspoon salt
- •¾ cup unsalted butter
- •7 tablespoons ice water
- •10 cups rhubarb
- •⅔ cup sugar
- •¼ cup orange juice
- •2½ teaspoons orange peel
- •½ teaspoon ground cardamom
- •¼ cup strawberry preserves
- •1 tablespoon whipping cream
- •1 pint vanilla ice cream
Cooking Instructions
- 1.
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten into disks. Wrap and chill at least 1 hour and up to 1 day.
60 min
- 2.
Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart).
30 min
- 3.
Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. Stir cream and 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge.
20 min
- 4.
Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes. Cool pie completely. Cut into wedges; serve with ice cream.
55 min
- 5.
Test-kitchen tip: