Peach & Blueberry Crumb Pie

Thank you to Giada De Laurentiis for this... 

1 - store bought pie crust
1 - egg white

Filling, add to a bowl and mix:
1 pound peaches, sliced
1 pound blueberries
1/2 cup brown sugar
1/4 cup tapioca pearls, ground a little finer (make the filling more full)
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
zest of 1 lemon and the juice of 1/2 lemon

Crumb crust, add to a processor and mix well:
1/2 cup quick oats
1/2 cup brown sugar
1/2 cup almond flour
1/2 cup slivered almonds
1 stick butter out of the refrigerator cut into small cubes

Preheat the oven to 375 degrees.  Brush the inside of the pie crust with the egg white to seal it and help prevent the filling from making the crust soggy.  Add the filling and spread evenly throughout.  Place the crumbs from the crust all over the top of the pie until it is fully covered.  Place the pie crust pan on a rimmed baking sheet to keep any overflow from spilling into the oven.  Bake pie for 50-55 minutes until the crust is golden brown.