Peel and slice the peaches about 1/4 inch thick. Place in a large bowl with the blueberries.
In a small bowl, combine the sugar, spices, flour, and cornstarch. Pour over the fruit and toss to coat. Squeeze the lemon juice over the fruit and stir again.
Place the fruit in the fridge while you roll out the dough.
Preheat oven to 400 degrees.
Roll one of the discs of dough out on a floured surface to about 1/4 inch thick. Move the dough around every once in awhile while rolling it out to be sure it isn't sticking and add more flour as needed. Place the dough in the pie plate.
Roll out the second disc of dough.
Pour the fruit into the pie plate and place the second disc of dough over the top. Trim the crust to leave about a 3/4 inch over hang. Crimp the edges together to seal and make a decorative edge.
Cut four small slits in the top of the dough to vent. Combine the sugar and cinnamon in a small bowl. Brush with the egg wash and sprinkle with the sugar and cinnamon.
Bake the pie at 400 degrees for 15 minutes. Reduce heat to 375 and bake for 45 to 55 more minutes. The crust should be golden brown and the filling should be bubbling. Cool for 2 hours. Store in the fridge.