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Orange Rhubarb Pie w/Apricots




Source of Recipe


from aboutcom
Orange Rhubarb Pie w/Apricots

1 3/4 cups sugar
1 2-inch piece vanilla bean, quartered
1/2 orange (unpeeled), cut into chunks
1 20-ounce bag frozen rhubarb
1/2 cup cranberries, coarsely chopped
1/2 cup thinly sliced dried apricots
1/4 cup all purpose flour
2 Buttermilk Pie Crust Dough disks
Sour Cream Topping recipe below

Position rack in lowest third of oven and preheat to 400°F.
Combine sugar and vanilla bean in processor and blend until
vanilla bean is finely chopped. Add orange and process until
orange is finely chopped. Transfer to bowl. Add rhubarb,
cranberries, apricots and flour and toss.
Roll out 1 pie crust disk on lightly floured surface to 13-inch
round (about 1/8 inch thick). Roll up dough on rolling pin and
transfer to 9-inch-diameter pie plate. Gently press into place.
Trim edges of crust, leaving 3/4-inch overhang. Roll out second
disk on lightly floured surface to 13-inch round. Cut round into
1/2-inch-wide strips. Spoon rhubarb mixture into crust. Place
strips atop pie, forming lattice. Pinch edges to seal strips to
crust edge. Fold overhang under strip ends so that crust is flush
with edge of pie pan. Crimp edges to make decorative border.
Bake until crust is golden and filling bubbles around edges,
covering edges of crust if browning too quickly, about 55 minutes.
Cool. Serve pie warm or at room temperature with topping.

Sour Cream Topping:
1 cup sour cream
2 tablespoons firmly packed dark brown sugar
1/2 teaspoon grated orange peel
Combine sour cream, brown sugar and grated orange peel in small bowl.
Makes about 1 cup (Topping can be prepared 2 days ahead. Cover tightly
and refrigerate.)
8 servings