INGREDIENTS

INSTRUCTIONS

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.  Bon Appetit November 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3653
Calories From Fat: 463
Total Fat: 52.8g
Cholesterol: 119.6mg
Sodium: 960.5mg
Potassium: 2140.1mg
Carbohydrates: 798.6g
Fiber: 33.3g
Sugar: 480.5g
Protein: 19.7g