Make the crust.  In a medium bowl, stir together flour and sugar.  Work in both oils using hands or a fork until clumps begin to form.  Add water until the dough comes together.  Press into a pie plate of your choosing (that’s right – no rolling pin!), and refrigerate for at least 2 hours and up to 1 day.

When ready to bake the pie, preheat the oven to 400 degrees F.

Make the filling.  In a large bowl, stir together the peaches, cherries, lemon juice, sugar, tapioca starch, vanilla, cardamom, and pink peppercorns.  Set aside while you make the topping.

For the topping, in a medium bowl, stir together the flours and cinnamon.  Stir in the maple syrup and oil until clumps form.  Finally stir in the walnuts.

Pour the filling into the chilled pie crust, then top with all the crumb topping.  Place the pie on a foil covered sheet pan (it’s going to bubble away!), and bake 20 minutes.  Reduce the oven temperature to 350 degrees F without opening the oven, and bake for about an additional hour until the pie is golden brown and the juices are bubbling.  If the pie gets too brown, cover the top gently with foil.

Allow the pie to cool for at least two hours before slicing and serving.  Pie may be stored in an airtight container at room temperature for up to 3 days.