This Peach Blackberry Pie has a flaky, buttery crust with a juicy peach and blackberry filling. The fruit flavors are accentuated with a hint of lemon for the perfect bite of Summer!
Roll out your crusts to 1/8th inch. Put in the refrigerator to chill.
In a bowl combine all ingredients. If you are using tapioca pearls instead of tapioca flour, pulse in a spice grinder until they are finely ground. Allow the filling to sit for at least 30 minutes to hydrate the pearls. Tapioca flour doesn’t need to hydrate.
For a thicker filling precook everything until thickened and then cool completely before proceeding to the next step.
Line your pie tin with the one of the pieces of pastry. If it is cold, let it sit at room temperature for a few moments before forcing it into the dish. No cracks!
Place the filling in the bottom pastry and top with the top pastry. Make a lattice if you wish or cut a few vents and call it a day!
Brush the top crust with heavy cream and sprinkle with turbinado sugar.
Bake in preheated oven for 45-60 minutes. Pies will take longer baking in a ceramic dish than a metal tin. My pie baked almost 75 minutes! It is crucial that the filling boils in the center and the crust is a dark golden brown.
Allow to cool completely at room temperature for maximum thickening. No judgement though if you want to pile it high with ice cream and just dig in!