Ingredients
2-2/3 cups sliced peeled peaches (about 4 medium)1 cup fresh raspberries1 tablespoon lemon juice1/2 cup sugar5 teaspoons quick-cooking tapioca1/2 teaspoon ground cinnamon1 sheet refrigerated pie crust1 tablespoon butter1 large egg white, lightly beaten1 tablespoon coarse sugar
Preparation
Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes.
Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
