Peach Blackberry Pie

Perfect in a deep 9-inch pie pan

INGREDIENTS

Homemade pie dough

1pound fresh yellow peaches, peeled, diced ¾ pound fresh blackberries 3tablespoons sugar, or as desired ½ tablespoon flour ¼ teaspoon cornstarch ¼ teaspoon tapioca starch For crumb topping: ¼ pound flour ¼ pound sugar ¼ pound cold butter, cubed ½ cup rolled oats

INSTRUCTIONS

Preheat oven to 350degrees. Roll out your pie dough to a 12-inch round and place the dough in the pie pan. In a medium bowl, toss the peaches and blackberries with the sugar, flour, cornstarch and tapioca starch. Pour the fruit mixture into the piecrust. Top with crumb topping. For crumb topping: Mix flour and sugar together until combined. Cut in the butter to the flour mixture until it resembles coarse crumbs, it will turn a golden color and have a slight wet sand texture to it. Add in oats and mix until combined. Bake for 60to 70minutes, until peaches are tender, crust is golden brown and the filling is bubbling. Remove from oven and let cool before enjoying!

RECIPE COURTESY OF PASTRY CHEF HOLLY HAAS