Orange-Rhubarb Pie with Apricots Recipe

Name: Orange-Rhubarb Pie with Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Makes about 1 cup; 1 cup sour cream; 2 tablespoons firmly packed dark brown sugar; 1/2 teaspoon grated orange peel

Servings: persons

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
Makes about 1 cup
1 cup sour cream
2 tablespoons firmly packed dark brown sugar
1/2 teaspoon grated orange peel

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

947

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Orange-Rhubarb Pie with Apricots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange-Rhubarb Pie with Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions