Preparation

• Preheat oven to 350F degrees.
• Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
• In a large bowl, combine the cut rhubarb, raspberries, lemon zest and gently toss together. Sprinkle over the sugar, flour, and cinnamon and gently toss to combine. Pour over the lemon juice and toss again. Make sure to be gentle with the raspberries so that they stay intact. Let stand for 20 minutes then toss one more time.
• After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
• Pour fruit filling into chilled pie dish with the crust and spread evenly. Dot the cubed butter over the top.
• Lay half the strips over the top using every other strip. Weave the remaining strips over and under creating a basket weave. Crimp the outside rim of the crust creating a beautiful edge.
• Brush the top with the egg wash then sprinkle the sugars even over the top.
• Cover the edges with foil and place the pie on a baking sheet.
• Bake for 50 minutes, remove the foil and rotate the pie. Bake another 25-40 minutes or until the crust is golden brown and the filling is bubbling.
• Allow the pie to cool for 20 minutes before cutting and serving.