Start by making the pastry. Add the tapioca, cornstarch, sweet rice flour, sorghum flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs.

Add three of the eggs, one at a time, and pulse just until the mixture comes together.

Turn out onto a work surface, dusted with rice flour and knead just until it comes together. Divide in half, pat each half into a disk, and wrap well with plastic. Refrigerate for 2 hours or up to 2 days.

Make the red wine syrup.

Bring granulated sugar, rosemary, and 1½ cups wine to a boil. Cook, stirring occasionally, until reduced to about ⅔ cup, about 10 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until the syrup is smooth.

Whisk cornstarch, cinnamon, and remaining ¼ cup wine in a small saucepan set over medium heat. Cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.

Make the almond paste. Combine the almond flour and confectioners' sugar in the work bowl of a food processor or in the bowl of a stand mixer. Process or mix to blend briefly, just to combine.

Add the egg white, salt, and almond extract, processing or mixing until the mixture comes together and forms a malleable ball.

Remove the almond paste from the processor or mixer, scraping any residue from the sides of the bowl.

Shape the paste into a log or round. Wrap it in plastic and refrigerate until ready to use.

Preheat the oven to 375°F.

Assemble the pie. Roll one-half of the pie dough into a 14-inch round. Carefully roll dough back over the rolling pin and use it to carefully lift dough into a 9-inch pie plate. Lift edges of the crust and let the dough slump into the plate - don't stretch it. Trim the edges so there is about a 1-inch overhang. Fold the edges over.

Cut the log of almond paste in half and roll one half into a circle large enough to fit in the bottom of your pie dish, about 6-inches in diameter. Re-wrap the remaining half of the paste and reserve for another use. Place the circle of almond paste over the bottom of the pie dough in the pan. Put the pie plate in the freezer.

Make the filling. Put the pears and blackberries in a large bowl. Drizzle the cooled wine syrup over the fruit and toss to combine. Remove the pie plate from the freezer and carefully pour in the pears, berries and any wine syrup. Place pie plate in the fridge while you prepare the lattice topping.

Roll the remaining chilled dough into a rectangle that is about 11 inches by 11 inches. Cut dough into 1-inch strips using a pizza cutter.

Remove the pie from the refrigerator. Carefully lift the strips up using your offset spatula and place in parallel strips over pie, leaving about 1 inch between the strips.

Pull back half of the strips and lay another strip of dough perpendicularly over the the pie, laying the the pulled-back strips of dough back over the perpendicular strip.

Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips (about 1 inch). Unfold the folded parallel strips over the second strip.

Continue weaving until the pie is evenly covered with the woven dough. Trim the edges and press the bottom and top crusts together. Use the knuckle of your index finger to push the crust into your forefinger and thumb of your opposite hand (as shown in the video) to crimp the edge of the crust.