Rhubarb Lattice Pie With Cardamom And Orange
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 cup
Sugar (plus 2 teaspoons)3 tsp
Salt1 cup
Orange Juice2.5 tsps
Orange Peel (grated)1 tsp
Ground Cardamom1 cup
Strawberry Preserve1 tbsp
Whipping CreamDirections:
1
For crust: Blend flour, sugar, and salt in processor 5 seconds
2
Add butter
3
Using on/off turns, blend until coarse meal forms
4
Add 6 tablespoons ice water
5
Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry
6
Gather dough into ball
7
Divide into 2 pieces, 1 slightly larger than the other
8
Flatten into disks
9
Wrap and chill at least 1 hour and up to 1 day
10
Blend flour, sugar, and salt in processor 5 seconds
11
Add butter
12
Using on/off turns, blend until coarse meal forms
13
Add 6 tablespoons ice water
14
Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry
15
Gather dough into ball
16
Divide into 2 pieces, 1 slightly larger than the other
17
Flatten into disks
18
Wrap and chill at least 1 hour and up to 1 day
19
For filling: Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet
20
Toss over medium-high heat until liquid starts to bubble
21
Reduce heat to medium
22
Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes
23
Using slotted spoon, transfer rhubarb to colander set over bowl
24
Drain well
25
Add syrup from bowl to skillet
26
Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes
27
Mix in preserves
28
Cool mixture in skillet 15 minutes
29
Very gently fold in rhubarb (do not overmix or rhubarb will fall apart)
30
Preheat oven to 375°F
31
Roll out larger dough disk on lightly floured surface to 12-inch round
32
Transfer to 9-inch glass pie dish
33
Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips
34
Spoon filling into pie dish
35
Arrange 6 dough strips atop filling, spacing evenly apart
36
Arrange 5 dough strips atop filling in opposite direction, forming lattice
37
Seal strip ends to crust edge
38
Stir cream and 2 teaspoons sugar in small bowl to blend
39
Brush over lattice, but not crust edge
40
Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes
41
Cool pie completely
42
Cut into wedges; serve with ice cream
43
Test-kitchen tip: Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet
44
Toss over medium-high heat until liquid starts to bubble
45
Reduce heat to medium
46
Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes
47
Using slotted spoon, transfer rhubarb to colander set over bowl
48
Drain well
49
Add syrup from bowl to skillet
50
Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes
51
Mix in preserves
52
Cool mixture in skillet 15 minutes
53
Very gently fold in rhubarb (do not overmix or rhubarb will fall apart)
54
Preheat oven to 375°F
55
Roll out larger dough disk on lightly floured surface to 12-inch round
56
Transfer to 9-inch glass pie dish
57
Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips
58
Spoon filling into pie dish
59
Arrange 6 dough strips atop filling, spacing evenly apart
60
Arrange 5 dough strips atop filling in opposite direction, forming lattice
61
Seal strip ends to crust edge
62
Stir cream and 2 teaspoons sugar in small bowl to blend
63
Brush over lattice, but not crust edge
64
Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes
65
Cool pie completely
66
Cut into wedges; serve with ice cream
67
Test-kitchen tip: