Preheat oven to 400°F.

In a bowl, combine the peaches, sugar, cinnamon, nutmeg and tapioca.

Stir well.

Add the berries and stir gently to combine.

Roll and place the bottom crust in a 9 inch pie plate.

Pour the filling into the pie plate.

Dot with the butter.

Cover with the top crust, crimping the edges to seal.

Cut slits or poke holes in the top crust to vent.

Brush with egg wash and sprinkle with sugar or vanilla sugar.

Bake for 10 minutes.

Reduce the heat to 350°F and bake for another 45 to 50 minutes until browned and bubbly.

Let cool at least 1 hour for best slicing.

*This recipe brought to you courtesy of Penzey's.*