Strawberry Pies

1  pie crust
1 Cup diced fresh strawberries
1 Cup diced fresh rhubarb
1 tsp. orange zest
1/4 C sugar
1/2 vanilla bean, split & scraped
1/4  tsp. ground ginger
1 Tbsp. + 1 tsp. cornstarch
egg wash: one egg yolk mixed with 1 tsp. milk
coarse sugar for sprinkling top
1. In a small bowl combine the sugar, vanilla bean seeds, ginger, and cornstarch then set aside. Roll out the pie crust  and cut out 3 inch circles. Prepare a sheet pan with parchment paper. Place pastry rounds onto sheet tray 2 inches apart. Mix the diced fruits, orange zest and sugar mixture together. Top each pastry round with 2 teaspoons of filling (being careful not to include too much juice) and brush edges of circles with egg wash. Take a round of pastry for the top and stretch it out slightly larger by pressing around the edges with the heel of your hand and place over the top of the fruited round, press down and around the filling with your finger to seal edges, then crimp with a floured fork. Cut a slit in the top of each pie, brush with egg wash and sprinkle with sugar. Freeze the pies for 10 minute while you preheat the oven to 400° F.
2. Remove the pies from the freezer, redo the slit in the top if needed, then bake the pies at 400° F for 20 minutes until pies are golden brown. Let pies cool on the tray placed over a wire rack.