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      ChefMark Abernathy{}{}{}{}{}{}{}{}{} Loca Luna and RedDoor

      Filling:41/2{} cups de-stemmed, washed and cut strawberriesinto quarters

      1cup Rhubarb{} cut into small pieces 1 cup sugar

      4tablespoons minute tapioca 1 tablespoon all-purpose flour 1/2 teaspoon lemon zest 1/2 teaspoon lemon juice 1/2 teaspoon ground cinnamon

      Pinchof salt1teaspoon vanilla extract 3 tablespoons butter cut into chunks

      1egg white beaten with 1 teaspoon water Raw Large granule sugar Place 1 piece of pie dough to make a bottom crust into a pie dish. Put dishin refrigerator to chill. Preheat oven to 425 degrees F.

      Filling Preparation: Mix the strawberries, sugar, tapioca, flour, zest and juice of lemon, dash ofcinnamon, and vanilla. Mix well in a large bowl and pour out into chilledcrust. Dot the top of the filling with the butter slices. Brush edges of piecrust with egg white wash. Roll out the other piece of dough and place overfilling. Crimp to seal edges and put a couple of small slits in the top center.Brush with egg white wash and garnish with large granule sugar. Collar withfoil. Place the pie on a foil lined pan and bake at 425 degrees for15 minutes. Decrease temperature to 375 degrees and bake for an additional 45to 50 minutes, or until the filling starts bubbling. Important:{} Let it cool before serving, better thenext day.{}