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1
Position rack in lowest third of oven and preheat to 400F.
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2
Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped.
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3
Add orange and process until orange is finely chopped.
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4
Transfer to bowl.
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5
Add rhubarb, cranberries, apricots and flour and toss.
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6
Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick).
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7
Roll up dough on rolling pin and transfer to 9-inch-diameter pie plate.
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8
Gently press into place.
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9
Trim edges of crust, leaving 3/4-inch overhang.
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10
Roll out second disk on lightly floured surface to 13-inch round.
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11
Cut round into 1/2-inch-wide strips.
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12
Spoon rhubarb mixture into crust.
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13
Place strips atop pie, forming lattice.
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14
Pinch edges to seal strips to crust edge.
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15
Fold overhang under strip ends so that crust is flush with edge of pie pan.
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16
Crimp edges to make decorative border.
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17
Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes.
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18
Cool.
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19
Serve pie warm or at room temperature with Sour Cream Topping.
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20
Combine sour cream, brown sugar and grated orange peel in small bowl.
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21
(Topping can be prepared 2 days ahead.
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22
Cover tightly and refrigerate.)
