Blueberry Peach Crumble Pie

Ingredients:

Filling

• 0.25 cups instant tapioca pearls
• 450 g frozen blueberries, defrosted and drained, or 1.5 cups fresh blueberries
• 450 g frozen peaches, defrosted, or 3 large fresh peaches, thinly sliced
• 0.5 cup brown sugar
• 2 tablespoons lemon juice
• 2 tsp vanilla extract
• 1.5 tsp ground cinnamon
• Zest of 1 lemon
• Ready-made chopped shortcrust pastry for a pie with a diameter of 22 cm.
• 1 lightly beaten egg white
• Butter for greasing the pan

Crumble topping

• 0.5 cup chopped almonds
• 110 g chilled butter, cut into 1 cm pieces.
• 0.5 cups oatmeal
• 0.5 cup almond flour
• 0.5 cup brown sugar

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 190°C. Grease a 22cm ceramic or glass pie dish with butter.
2. Prepare the fillingGrind the tapioca pearls in a food processor or spice grinder until smooth, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest, and tapioca in a medium bowl.
3. Roll out the pie dough and place it in the pan. Brush the inside of the dough with egg white.
4. Prepare the toppingIn a food processor, pulse the almonds, butter, oats, flour and sugar until finely ground.
   
   Pour the filling over the dough. Sprinkle with crumbs and bake until the top is golden brown, about 55 minutes. If the edges of the dough begin to brown too quickly after 30 minutes, cover the edges of the pie with strips of foil. Refrigerate the pie for 30-40 minutes before slicing.
   
   You can cook this homemade pie with other berry filling.