1 3/4 c Sugar
1 Vanilla bean; quartered
-(2-inch
; piece)
1/2 Orange; (unpeeled), cut into
; chunks
1 Bag frozen rhubarb;
-(20-ounce)
1/2 c Cranberries; coarsely
-chopped
1/2 c Thinly sliced dried apricots
1/4 c All purpose flour
2 Buttermilk Pie Crust Dough
-disks
-SOUR CREAM TOPPING-
Makes about 1 cup
1 c Sour cream
2 tb Firmly packed dark brown
-sugar
1/2 ts Grated orange peel
To make the pie:
Position rack in lowest third of oven and preheat to 400F. 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 Sour Cream Topping.
To make the topping:
Combine sour cream, brown sugar and grated orange peel in small bowl.
(Topping can be prepared 2 days ahead. Cover tightly and refrigerate.)
Serves 8.
Yields
1 servings