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For the 4th of July, I decided on a festive fruit pie. I am not a pie maker. When I make desserts they are usually cakes (or cupcakes), though I do also make a really good 5-layer bar. But because it is July, and I wanted something a bit lighter than a cake, I found a peach and blueberry crumb pie that looked really good (http://www.foodnetwork.com/recipes/giada-de-laurentiis/peach-and-blueberry-crumb-pie-recipe/index.html).
The only odd ingredient in the pie was the tapioca pearls. These can be found in the grocery store in the same aisle as the boxed jello. I did use regular all-purpose flour in place of the almond powder called for in the original recipe. Since this was the first time I tried to make this pie I used the frozen fruit, but I definitely want to try with fresh fruit next time.
Ingredients for filling:
Thaw the fruit and drain excess water in a collander.
Preheat the oven to 375. Grease the pie pan. Roll out the pie crust and roll into the pan. Brush the crust with egg white.
Grind the tapioca pearls in a food processor. Combine the blueberries, peaches, sugar, lemon juice, lemon zest, vanilla, cinnamon and pearls in a medium bowl. Pour the filling into the crust and prepare the filling.
Ingredients for topping:
In a food processor, pulse the almonds, butter, flour and sugar until combined into small chunks. Top the filling with the topping in large crumbles.
Bake for 55 minutes. If the crust gets browned, cover with aluminum foil. Allow pie to rest for 20-30 minutes before serving with vanilla ice cream.