Preheat oven to 400°F/204°C.

In a bowl combine peaches, blueberries, sugar, lemon juice and cornstarch and stir until combined. Set aside.

Prepare homemade pie dough or remove store bought from refrigerator and unwrap. You want a 12-inch circle. Carefully place one dough into a 9x2 inch pie dish.

Gently press dough into place with your fingers.

Pour the filling into the crust, including the juices.

Roll out second pie crust onto a floured work surface and cut into ½-inch or 1-inch strips.

Weave strips over filling in a lattice pattern. Read post for detailed instructions.

Wrap and press strip ends into bottom pastry.

In a small bowl whisk together egg and milk to create the egg wash.

Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with sanding sugar, if using.

Place the pie in the oven and bake for 20 minutes.

With the pie untouched and still in the oven, turn the temperature down to 375°F/190°C and bake for an additional 30-35 minutes.

If pie crust is browning too quickly, cover with pie crust shield or make one with foil.

Allow the pie to cool for 3 full hours on a cooling rack at room temperature before serving. This helps the cherry filling to cool and thicken up.