2 fresh peaches
Juice of 1/2 lemon
1/4 cup sugar
2 T tapioca flour
1/2 pint fresh raspberries
1 Pilsbury pie crust
2 T butter
2 T brown sugar
1/4 C flour
a pinch of salt
Mix brown sugar, flour, and salt.
Cut in butter until mixture is crumbly.
Squeeze lemon into a large bowl. Remove seeds.
Chop peaches (no need to peel) and toss gently in lemon juice.
Stir in tapioca flour and sugar. Mix gently.
Fold in Raspberries.
Spray glass pie pan lightly with Pam, then dust lightly with flour.
Place bottom crust in pie plate, leaving the crust hanging over the edges of the pan.
Spoon filling into crust. Cover with crumble topping.
Fold edges of pie crust over the pie.
Bake at 375 degrees for 30 minutes, or until bubbling vigorously in the center.