“My three sons eat up this pie in one sitting, but I imagine it’s even better for breakfast the next day!”
Taylor Franklin, Jefferson

INGREDIENTS: 

2 Refrigerated store-bought pie crusts 
5 Cups strawberries, hulled, thickly sliced 
½ Cup sugar 
5 Tbsp. cornstarch 
1 Tbsp. lemon juice
1 Tsp. ground nutmeg 
¼ Tbsp. Butter, cut into small pieces 
1 Egg 
1 Tbsp. water

DIRECTIONS: 

Preheat oven to 400 degrees. Line pie dish with one unbaked pie crust. In a large mixing bowl, combine strawberries, sugar, cornstarch, lemon juice and nutmeg. Pour filling into pie dish. Dot strawberry mixture with butter. Roll out the second pie crust and slice into twelve one-inch strips. Weave six strips vertically into six strips horizontally over the pie. Pinch the strips into the bottom pie crust at the edge of pie. Beat egg, mix with water and brush all crust with mixture. Bake pie on a foil-lined baking sheet to catch any drips for 30 minutes. Rotate pie 180 degrees in oven and reduce heat to 375 degrees. Bake for 35 minutes, covering loosely with foil for the last 15 minutes of baking.