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This rhubarb pie baked by Terry Davidson of Leola is the Grand Champion of the 2010 Kitchen Kettle Rhubarb Dessert Baking Contest & 1st Place winner in the pie division.
Preheat oven to 400 F.Line 9- inch pie pan with pastry, reserving sufficient dough for the top crust. In a large bowl, mix the sugar and orange peel. Add tapioca and stir until well mixed. Add sliced rhubarb. Let stand for fifteen minutes. Spoon into pie shell. Dot with butter. Place top crust on and seal and crimp edges. Brush top with beaten egg and sprinkle lightly with coarse sugar. Place in oven and bake until pie is oozing and top crust is a golden color, about 60 minutes.Let pie cool well before serving-about 15 to 20 minutes
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