| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- Butter, for greasing the pie dish
- 1/4 cup quick cooking tapioca pearls, such as Minute Tapioca
- 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
- 1 pound frozen peaches, thawed, or 3 large fresh peaches, pitted and thinly sliced
- 1/2 cup brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Zest of 1 large lemon
- One 9-inch unroll-and-bake refrigerated pie crust
- 1 egg white, lightly beaten
- 1/2 cup slivered almonds
- 1/2 cup (1 stick) butter, cut into 1/2-inch pieces, chilled
- 1/2 cup quick cook oats
- 1/2 cup almond flour
- 1/2 cup brown sugar
Instructions
- Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
- For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
- Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
- For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
- Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 518 |
| Total Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 6 g |
| Sugar | 29 g |
| Protein | 7 g |
| Cholesterol | 37 mg |
| Sodium | 131 mg |
Reviews
Perfect balance of sweet and nutty. The topping is to die for! Very easy to make as well. Loved the egg wash tip to keep the crust from getting soggy.
I made this as is except for the almond flour as I did not have any so substituted regular flour and while it was delicious, next time I will add a little granulated sugar as I would like it a little sweeter. I liked using tapioca as my fruit pies are usually runny and this one was perfect. I also like using the egg wash which may be the reason the pie crust on the bottom remained crisp. Thanks for a great pie!
Delicious!!! I used fresh peaches and blueberries from our garden!!!!
Everyone loved it!! Thanks Giada!! Love your shows. TW
Everyone loved it!! Thanks Giada!! Love your shows. TW
This pie is delicious! I used fresh peaches and blueberries because I had them at hand and they turned out great. After reading some reviews about the pie not being sweet enough, I added another 1/4 cup of brown sugar to the fruit mix and the sweetness is perfect. I think the amount of sugar will vary a little depending on how sweet the fruit is that you’re using. I knew the ones I was using were not very sweet so I added a little more sugar to balance it out. I followed the recipe exactly besides that.
This is a keeper! I used 1/2 blueberries & 1/2 blackberries, delicious! I also, did not have almond flour (my son later told me how to make it. so I used all purpose and added a 1/4 tsp. of almond extract. Next time, I would add another peach.
I also used cornstarch in place of the expensive almond flour. It worked great. However, the pie wasn’t sweet enough even with the sweet crumble. If you are serving this to kids or teens I would omit the almonds. If I make this again I would definitely add more sugar.
I couldn’t find tapioca at any of the 3 stores I went to, so I used regular all-purpose flour instead. The pie was great, except for the base pastry part was still a bit raw – I would advise blind baking the empty pie shell first for 10 mins. I also only used half the amount of cinnamon called for. Almondmeal flour is $17 for a tiny bag, so I just used regular all-purpose instead.
LOVED this recipe ! I didn’t have almond flour, used all purpose and also replaced the slivered almonds in topping with finely chopped macadamias because again it was what I had on hand. I also used a little less lemon juice and zest after reading reviews and it worked out perfectly, a nice lemon tang was a perfect compliment to other fruits but more would have been too much. Will definitely make again, going to try blueberries and cherries next time. Thank you Giada for a DELICIOUS pie recipe.
Not real happy with the pie. Not enough sugar for the fruit I used. To much lemon zest. The blueberries and lemon took over the flavor completly. Loved the topping though, would use that on other recipes.
This pie was awesome! I forgot the almond flour, so just substituted all-purpose, and it was still delicious. My tapioca didn’t grind up very well, maybe because I had the really small pearls. Since they were so small, it was ok that a lot of it stayed in tact. Even with those minor deviations, definitely worth making again.