Raspberry Rhurbab Lattice Pie

From Martha. Again. There's a whole section of rhubarb recipes on her site. 

Ingredients 

• 1/3 cup all-purpose flour, plus more for dusting
• 1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
• 2 cups raspberries
•  1 1/4 cups sugar, or more to taste
• Freshly squeezed juice of 1/2 lemon
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 2 tablespoons heavy cream

Directions

1. Preheat oven to 350 degrees.
   On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
2. Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
3. In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
4. Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.

RESULTS:
Tiff, this is for you! I made this for a backyard bbq that was tons of fun, even when torrential rain drove us inside. last I heard it was 4 inches in 2 hours! Chris and I saw Noah and his ark on the way home on Clairemont, he was stopping to assist the passengers of a car that stalled out. Anyway, back to the food. I sort of followed this recipe. I used the full Pate Braise recipe for the pie crust. I think the filling is variable, I used it mostly as a guide to sugar amounts, cooking time and temp, and "total fruit volume." I only had about 1 cup of raspberries, so I made the rest up with more rhubarb. Briefly considered using some of the farmer's market strawberries I brought home that morning, but decided that would be a waste of amazing strawberries. I also wondered what blueberries would taste like in there. Anyway, after consulting my Flavor Bible, I discovered that rhubarb also loves vanilla and ground ginger, so I put a splash and a pinch of both in, respectively. Next time I might make it two splashes and two pinches. I completely forgot about doing the cream and egg wash, as I usually do. Despite that, the pie turned out great, especially with some friends' homemade buttermilk lemon sorbet.