1. Make the Crust:

Put the all-purpose flour in a large bowl.

Gradually work in the vegetable shortening with a pastry cutter or two knives until the mixture resembles a coarse meal. You want the shortening to be evenly distributed.

Beat the egg with a fork in a small bowl.

Pour the beaten egg into the flour mixture.

Add the cold water, distilled white vinegar, and kosher salt.

Stir until all the ingredients are combined.

Divide the dough in half. Form each half into a ball.

Place each ball of dough in a large resealable plastic bag.

Using a rolling pin, slightly flatten each ball of dough into a disc while it’s still in the bag. This makes it easier to roll out later.

Seal the bags and place them in the freezer for 15 to 20 minutes to chill. Chilling the dough makes it easier to handle.

2. Prepare the Filling:

While the dough is chilling, prepare the filling.

Toss the sliced rhubarb with the apricot jam, vanilla extract, and kosher salt in a large bowl.

Whisk the granulated sugar and cornstarch together in a small bowl.

Add the sugar mixture to the rhubarb mixture and mix well, ensuring the rhubarb is evenly coated.

Set the filling aside.

3. Preheat Oven and Roll Out the Bottom Crust: Position a rack in the lower third of the oven and preheat to 425°F (220°C).

Roll out one piece of the chilled dough into a 12-inch circle on a lightly floured surface. Starting in the center and working your way out.

Sprinkle the dough with flour if it’s a bit too moist. If the dough is sticking to the surface, use a metal spatula to carefully scrape it up and flip it over.

4. Transfer Crust to Pie Plate:

Place the rolled-out dough in a 9-inch pie plate. Do not trim the excess dough that hangs over the edge.

5. Add the Filling:

Pour the rhubarb filling into the pie crust, spreading it evenly.

6. Roll Out and Cut the Top Crust (Lattice): Roll out the second piece of chilled dough into a 12-inch circle.

Cut the dough into 12 even strips.

7. Create the Lattice Top:

Lay 6 strips of dough across the top of the pie, evenly spaced.

Gently fold back every other strip halfway.

Lay another strip of dough on the pie over the unfolded strips, perpendicular to the first 6 strips.

Unfold the strips so they lie over the perpendicular strip.

Fold back the strips that haven’t been folded yet. Add another perpendicular strip.

Unfold the strips over it.

Repeat the folding and unfolding process, alternating strips. Until you have a woven lattice top. If the dough strips tear, gently press them back together.

8. Trim and Crimp the Edges: Trim the ends of the dough strips so they are even with the edge of the pie plate.

Fold the overhanging bottom crust up and over the ends of the lattice strips.

Trim any uneven areas.

Crimp the edges of the crust decoratively, using your fingers or a fork.

9. Brush and Sprinkle:

Brush the lattice crust with the heavy cream.

Sprinkle the top with granulated sugar.

10. Bake:

Place the pie on a foil-lined baking sheet (to catch any drips).

Place the baking sheet on the lower oven rack.

Bake for 15 minutes.

Then, reduce the oven temperature to 375°F (190°C).

Continue baking until the crust is golden brown and the filling is bubbly, about 45 minutes more.

Tent the pie with foil if the crust starts getting too brown before the filling is cooked through.

11. Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set. Enjoy!