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Drunken Blueberry Peach Pie

4 peeled and sliced peaches
3 cups blueberries
2 tbsp lemon juice
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup ap flour
1/4 cup cornstarch
1 tsp cinnamon
1/4 tsp salt
3 tbsp Myers Dark Rum

For the crust:
2 1/2 cups ap flour
1 cup frozen unsalted butter
1/2 tsp salt
6 tbsp ice water

In a food processor, combine all crust ingredients. Pulse until ball forms. Wrap 2 separate flattened balls of pie dough in saran wrap and refrigerate a couple of hours to allow gluten to rest.

Preheat oven to 450 degrees.

In a large bowl, combine peaches and blueberries with lemon juice.
Mix thoroughly with sugars.
Add in cinnamon and salt.
Stir in flour and cornstarch.
Add in dark rum.
Allow to sit about 10 minutes.

Line pie pan with one rolled out pie crust. Brush with egg wash. Pour in fruit and rum mixture from bowl. Cover fruit mixture with lattice pie crust from left over pie dough. Brush with egg wash.

Bake 450 degrees for 10 minutes. Then drop temperature to 350 degrees about 35 minutes. Check half way through to see if crust needs to be covered with foil.