In a large bowl, combine sugar, flour, cinnamon and allspice. Add
peaches and blueberries; toss to coat.
Heat oven to 400 degrees F.
On a lightly floured surface, roll one half of dough to a 1/8-inch-thick
circle; transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond rim of
plate. Add filling; dot with butter.
Roll remaining dough to a 1/8-inch thick circle; cut into 1/2-inch wide
strips. Arrange over filling in a lattice pattern. Trim and seal strips to
edge of bottom pastry; flute edge. Brush lattice strips with milk; sprinkle
with cinnamon-sugar mixture.
Bake for 40-45 minutes or until crust is golden brown and filling is
Cool on a wire rack.
Prep time: 15 min | Cook time: 40 min | Yield: 8 servings