Cut the peaches into thin slices, and add to a large mixing bowl with the blackberries.

Sprinkle with Florida Crystals® Organic Light Brown Raw Cane Sugar and Florida Crystals® Organic Raw Cane Sugar, ¼ cup flour, and squeeze in juice of one whole lemon.

Let the mixture sit on the counter while working on the pie crust. It will develop a thick peach syrup, which you can use when filling the crust.

In a food processor, add flour, baking powder, salt, olive oil, and water, and then pulse.

Slowly add in plant-based milk, little by little, and use up to ½ cup.

Dump ¾ of the mixture into a pie dish and press with fingers to mold to the shape of the dish. Alternatively, you can use a rolling pin and roll the dough into a circle on a silicone baking mat, then drape over the pie dish. If choosing this method, use a butter knife to cut excess crust off of the edges.

Using a rolling pin, roll the remaining mixture on a silicone baking mat until ¼ inch thick to begin working on the lattice. Ensure that the length of this rolled out crust is at least as wide as your pie tin.

Using the dull side of a knife, slice into strips 1” wide and 10-12” inches long.

Preheat oven at 400º F.

Add the peach and blackberry filling mixture to the crust, including half of the syrupy peach juice remaining in the bowl.

Lay the strips of crust vertically over the filling and then repeat horizontally to create a lattice pattern.

Bake for 30 minutes.