Strawberry Rhubarb Pie

* Note: See the Basic Pie Dough recipe which is included in this
collection.

Preheat oven to 375 degrees. Divide the pie dough into two equal pieces.
Roll out the bottom crust and put into a 10-inch pie dish. Refrigerate
until needed. Roll out the top crust and using a pastry wheel, cut the
dough into 1/2-inch wide strips. Lay these strips on a baking sheet and
refrigerate. Remove all green leaves from the rhubarb, peel stalks, and cut
into 1/2-inch pieces. Combine the water and sugar in a sauce pan large
enough to later add the rhubarb and, over low heat, begin to cook the
syrup. Bring to a slow simmer and cook for 2 to 3 minutes before adding the
rhubarb pieces. Cook the syrup/rhubarb for 5 minutes, remove from the heat
and allow to steep for 20 minutes. Strain out the rhubarb and set aside.
Mix the almond liqueur with the cornstarch well (add a few drops of water
if necessary to remove all lumps) and stir into the cooled syrup which is
now a wonderful rhubarb color. Place this back on the stove and cook the
syrup until thick about 5 to 6 minutes. Return the rhubarb to the syrup,
add the strawberries and stir to combine. Remove from the heat and cool
completely for 1 hour. Pour the fruit filling into the pie dish lined with
the bottom crust. Lay half the strips across the top of the pie, leaving
1/2-inch of space between each strip. Brush the strips with the egg wash
water mix and lay the remaining strips of dough at a 45 degree angle over
the first strips to create a lattice top. Brush these strips with the
remaining egg wash. Place the pie dish on a cookie sheet and put the cookie
sheet and pie dish setup into the oven on a shelf set in the middle of the
oven. Bake for 45 minutes, turning the whole setup once so that the pie
bakes evenly. Remove from the oven and allow to cool for at least 30
minutes. This recipe yields 8 to 10 servings.