Roll out the dough into a 13-inch round. Fit into a 9” pie plate. Fold and crimp the edges. Refrigerate pie shell (or pop in the freezer if your fridge is too full like mine).
Preheat oven to 400 degrees with the rack in the middle of the oven. Place a lipped baking sheet lined with foil on the rack to catch any juices that might bubble over.
Combine peaches and blueberries with lemon zest and juice, extract, and sugar. In a ramekin, combine corn starch, spices and salt. Gently fold into the fruit and then pour the filling into the chilled pie shell.
In a food processor, pulse all of the topping ingredients until combined and crumbly. Pour the topping over the fruit filling and use your hands to evenly distribute.
Put pie in oven and bake for 20 minutes. Reduce oven temperature to 375 degrees, and bake until topping is golden and filling is bubbly in the center, 20-35 minutes more.
Cool completely on a rack. Enjoy with family and friends.