Preheat the oven to 400°F (200°C).

On a floured surface, roll out one pie crust and line a 9-inch pie tin with it.

In a large mixing bowl, combine the strawberries, grated apple, sugar, cornstarch, lemon juice, vanilla, and salt, and then pour into the pie crust.

Roll out the second pie crust and cut it into 10 roughly 1-inch wide strips.

Lay 7 strips in one direction across the pie and then lay the other seven strips in the opposite direction to create a lattice effect.

Trim away the excess pie crust, leaving a bit extra of the top and bottom crust to tuck underneath the bottom edge. Press and crimp the edges to seal.

Brush the crust with the egg wash and sprinkle with a little sugar.

Place the pie on a baking sheet to catch any drippings and bake for 20 minutes.

After 20 minutes, reduce the temperature to 350°F (180°C) and bake for another 45 minutes roughly, or until the juices are bubbling thickly and the crust is golden brown.

Let cool for at least 4 hours before serving with whipped cream or vanilla ice cream. Store leftovers, covered, at room temperature for up to 2 days.