Have pie pastry prepared, two disks, with one slightly larger than the other one in the fridge.

Bring the larger disk to room temperature and roll out on a well floured surface to fit a 9 inch pie plate.

Roll out the pastry onto a well floured rolling pin and transfer to the pie place, unrolling it to fit and gently hang over.  Ease it into the plate.  Trim the edges to a 1inch border along the edges.  Return to the fridge to set for 30 minutes.

When ready to fill the pie, take the pie plate out of the fridge.  Also remove the smaller disk of pastry.

Preheat the oven to 425F.  Place one rack in the bottom third of the oven, and the other in the middle.

Combine the strawberries and rhubarb in a large bowl.

Combine the sugar, starch, flour and mint in a small bowl and mix well.

Pour this over the fruit and stir to combine well.  Add the dashes of rhubarb bitters.

Pour the ground almonds over the bottom of the pie crust.  Spread them out in a nice layer.

Add the fruit over the almonds.  Spread out evenly.

Take the smaller disk of pastry and roll out.  Prepare a lattice or use cookie cutters to make shapes to cover your pie.  Or you can just make another circle to fit over the pie.  Press the edges together and fold under and then crimp or flute.  If using a full pastry top, cut vent holes to allow the steam to escape.

Refrigerate 30 minutes.

When ready to bake, place the pie on a baking sheet and brush the entire top with the egg wash.  Then sprinkle the top with the finishing sugar.

Bake in the lower third for 30 minutes.

Reduce the temperature to 375F and move the baking sheet and pie to the middle rack.  Continue baking for another 30 minutes or so, until the juices are bubbling and the crust is golden brown.  (if you find that the edges are getting browned before the pie is done, place a pie guard or tinfoil over the edged and continue baking)

Let the pie cool at least 4 hours to set the filling and juices.