Instructions: Preheat the oven to 375 degrees.

Roll out one crust on a floured board. Place in a buttered pie pan and chill.

Combine 1 cup of peaches, cornstarch, tapioca, sugar, cinnamon and lemon juice in a medium saucepan over high heat. Bring to a boil and cook while stirring until thick and shiny, about 3 minutes. Cool for 10 minutes, then stir in the rest of the peaches and berries and spoon into the chilled pie shell. Top with the second crust cut into strips and formed into lattice.

Bake in the middle of the oven for 50 minutes until the fruit bubbles and the crust is brown. Place a sheet pan on the shelf below the pie to catch any dripping juice. Cool before cutting.

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