In a mixing bowl, add flour and sliced butter, Use a pastry blender or fork to incorporate the butter into the flour until the mixture forms into crumbly beads.

Add cottage cheese and mix with a fork until combined. Shape into a ball and cover with plastic wrap. Chill for one hour.

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, add vanilla extract, brown sugar, peaches, blueberries and cornstarch. Gently toss to combine.

Roll dough into a 12-inch circle on a baking sheet.

Place fruit into center of dough, leaving about 2 inches of dough empty around the edge.

Fold the edges of the dough over, crimping and pleating as needed.

Brush the beaten egg over crust edges and sprinkle with 1 tablespoon brown sugar.

Bake on center rack for about 45 minutes, or until crust is lightly browned.

Remove and allow to cool before slicing.