STRAWBERRY - RHUBARB PIE, 3/21/13 - KATV - Breaking News, Weather and Razorback Sports

STRAWBERRY - RHUBARB PIE, 3/21/13

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Chef Mark Abernathy          Loca Luna and Red Door

Filling:
41/2  cups de-stemmed, washed and cut strawberries into quarters

1 cup Rhubarb  cut into small pieces
1 cup sugar

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

Pinch of salt
1 teaspoon vanilla extract
3 tablespoons butter cut into chunks

1 egg 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 dish in refrigerator to chill.

Preheat oven to 425 degrees F.


Filling Preparation:
Mix the strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter slices. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. 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 with foil. Place the pie on a foil lined pan and bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Important:  Let it cool before serving, better the next day. 

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  • Melinda's chocolate peanut butter "dump" cake

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