Step 1

Place the combined apple, rhubarb, sugar, orange juice, cinnamon and vanilla in a slow cooker. Stir to combine. Cook for 1 hour on high (or 2 hours on low) or until apple is just tender.

Step 2

Add the raspberries and remove from heat. Gently turn to combine (don’t overstir or rhubarb may fall apart). Set aside to cool. Freeze pie filling in airtight containers for up to 3 months, if desired.