Rhubarb Pie

TO MAKE THE CRUST

Step 1: In a food processor blend together the dry ingredients (flour - salt) for 5 seconds. Add butter using on/off turns and blend until coarse meal forms. Add 6 tablespoons ice water using on/off turns and blend until moist clumps form, adding more ice water by 1/2 tablespoonfulls as needed if dough is dry. Gather into a ball and divide into 2 pieces; flatten into discs. Wrap and chill for at least one hour or up to one day.

TO MAKE THE FILLING

Step 2: In a large skillet combine the rhubarb, 2/3 cup sugar, orange juice and peel and the cardamom over medium high heat; toss until it starts to bubble; reduce heat to medium; cover and simmer until rhubarb is almost tender, stirring occasionally keeping the rhubarb intact for 8-10 minutes. Using a slotted spoon transfer to a colander set over a bowl; drain well. Add the syrup to a skillet and boil until thick and reduced to 2/3 cup; adding any additional drained syrup from the bowl (6-10 minutes). Stir in preserves. Cool in skillet for 15 minutes. Gently fold in the rhubarb -- DO NOT OVERMIX.

Step 3: Preheat oven to 375 degrees F.

Step 4: Roll out larger dough on a floured work surface to a 12 inch round. Transfer to a 9 inch glass pie dish.

Step 5: Roll out smaller dough to 11 inch round and cut into 1/2 inch wide strips.

Step 6: Spoon filling into pie shell - arrange 6 strips on top of the filling, spacing them evenly apart. Arrange 5 dough strips atop of filling in the opposite direction ( 6 going vertically and 5 going horizontally) forming a lattice. seal strip ends to crust edge.

Step 7: Stir cream and 2 teaspoons sugar in a small cup or bowl. Brush over the lattice edge but not the crust edge.

Step 8: Bake pie until filling bubbles and crust is golden (50-60 minutes).

Step 9: Cool pie completely and serve wedges with ice cream.