peach- and- blueberry- crumb pie

my fourth of july masterpiece. have done the cupcakes and flag cakes so i wanted to change it up. made this for the parents and the iversons bbq, got great reviews and makes great leftovers (guilty of some slices). 


recipe

filling:

1/4 c quick cooking tapioca pearls, such as Minute Tapioca

1 lbs frozen blueberries, thawed and drained, or 1 1/2 c freshblueberries

1 lbs frozen peaches, thawed, or 3 large fresh peaches, pittedand thinly sliced

1/2 c brown sugar

2 tbs. fresh lemon juice

2 tsp. pure vanilla extract

1 1/2 tbs. ground cinnamon

Zest of 1 large lemon

One 9-inch unroll-and-bake refrigerated pie crust

1 egg white, lightly beaten

topping:

1/2 c slivered almonds

1/2 c (1 stick) butter, cut into 1/2-inch pieces, chilled

1/2 c quick cook oats

1/2 c almond flour

1/2c brown sugar

preheat oven to 350 and butter pie dish. for the filling grind the tapioca in a food processor then mix it in with the rest of the filling ingredients. unroll the pie crust, place in dish and brush with the egg white. for the topping place all the ingredients in the processor and pulse until it forms chunks. pour the filling in the dish then add the topping. bake for 55 min; 30 min then cover edges with foil for the rest of the time. cool for 30 min then serve!

this recipe also comes from giada. i used fresh fruit and instead of dealing with the tapioca balls i used a tablespoon of cornstarch. think it did the job as a thickener. and we didn't have almond flour so regular all-purpose flour it is. turned out delicious even after all these changes. definitely will make again .. the toppings amazing plus you don't have to deal with making pie dough!