7cupsdiced rhubarb, cut 1/2 inch thick (about 2 pounds)
1largeegg, plus 1 tablespoon water
4dropsred food coloring
1tablespoonbutter, diced
1egg , plus 1 tablespoon water
Instructions
Mix flour, sugar, orange zest, and salt together. Set aside.
In another bowl, beat the egg with 1 tablespoon water and 4 drops of red food coloring.
Roll out one round of pie dough and place in a 9 inch pie plate.
Layer in the pie shell: 2 1/3 cups rhubarb and 2/3 cup sugar mixture. Repeat 2 more times.
Carefully and slowly pour the egg mixture over the top of the pie, letting it sink down into the pie. Dot the top of the pie with butter.
Roll out the remaining round of pie dough and form top crust as desired- lattice, braid, whole (cut slits to vent).
Brush top of pie with egg wash and sprinkle with sanding sugar.
Place pie in the fridge while oven preheats to 450 degrees.
Place pie on a rimmed baking sheet (to catch any drips) and bake for 10 minutes. Without opening the oven, lower the temperature to 375 degrees F and cook 50-60 more minutes. (Cover edges after first 30 minutes of cooking).
Let pie cool on a wire rack for 2-3 hours before slicing.