Place strawberries in a colander and toss with the 3 tablespoons of sugar. Let drain for 1 hour, tossing strawberries every 15 minutes to help remove liquid.

Roll out one piece of dough and fit to a 9-inch pie plate leaving an inch of overhang. Prick the bottom with a fork and refrigerate. Roll out the other dough and leave between sheets of parchment. Refrigerate.

Place the strawberries in a large bowl, add peeled and grated apple and vinegar. Toss.

In a small bowl, mix together brown sugar, the 1/4 cup sugar, cornstarch, pepper, and salt.

Add dry ingredients to strawberries and fold until everything is moistened.

Preheat oven to 425°F. Place one rack in the lowest position and one in the middle. Place a rimmed baking sheet on the lowest rack.

Fill pie shell with strawberries and construct a lattice for the top. Crimp around edges.

Brush top crust with egg wash and sprinkle with brown sugar.

Place on rimmed sheet on the lowest rack and bake 20 to 25 minutes or until the crust is beginning to brown.

Lower oven temperature to 375°F and move pie, rimmed sheet and all, to the middle rack.

Continue to bake 35 to 45 minutes or until the filling is bubbling.

Cool completely on a rack.