Combine the peaches, blueberries, 1/2 cup sugar, cornstarch and spices in a bowl. Brush the outer edge of the bottom pie shell with egg-wash. Spoon the filling into the pie shell. Set on top crust and crimp the edges to seal.. Brush top with egg wash and sprinkle with 2 Tbsp. sugar. Cut a small vent in the centre to allow the steam to escape. Refrigerate pie 30 minutes. Preheat oven to 450 degrees F. Bake pie 10 minutes. Reduce heat to 350 degrees F and bake pie until golden brown, about 40-45 minutes more.
Note: To peel the peaches, cut a small star into the blossom end of each peach. Plunge into boiling water 1-2 minutes. Remove and place into ice-cold water. At this point the skins should easily slide off.