Peel and dice the pears to the same size as your berries.
Place the fruit in a large bowl. Add the sugar, spices and tapioca and set aside for at least 15 minutes.
Roll out the bottom pastry to about 2” larger than your pie tin and line the tin with it.
Add the fruit mixture to the pie tin.
Roll out the top layer and cut decorative shapes in it if you wish.
Top the fruit mixture with the second pie crust and brush the entire pie with the egg wash. Sprinkle with sugar.
Place the pie in the middle of the preheated oven and bake at 425 degrees for 20 minutes. Reduce the heat to 350 degrees and bake for a further 40-50 minutes until the juices are bubbling well.
Let cool to room temperature before serving.
Recipe Notes
Note: if you are using frozen blackberries allow them to thaw before proceeding with the pie.