Strawberry Rhubarb Pie

Preheat your oven to 425°F

Add strawberries, rhubarb, sugar, tapioca, and lemon zest together in a large bowl. Mix to combine and let rest for 15 minutes.

Meanwhile, divide the double crust dough into roughly ⅔ and ⅓ balls. Roll out the larger ball into a 12-13” round on top of a piece of wax paper. Using the wax paper to help you, flip over the round into a Field No.8 skillet and press the dough into corners. Brush bottom of the dough with half of the beaten egg to prevent the crust from becoming soggy while cooking.

Add strawberry-rhubarb filling and spread evenly from edge to edge. You should have enough to fill nearly to rim.

To make the lattice, roll the other half of your dough to 10 inch round. Cut evenly into 12 strips. Place 6 strips parallel across the top and fold every other strip back halfway. Place 1 strip crosswise just past the fold in the center of the pie, and fold the strips back. Next, fold back the opposite strips and place another strip crosswise about 1 inch from the previous strip. Repeat this process on all sides until your lattice is complete. Trim strips to edges of the skillet. Brush top with beaten egg.

Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional 35 minutes, or until top crust is starting to brown. Remove from oven and let cool for at least 2 hours before serving.