Preheat oven to 400°.
For pie filling:
In a mixing bowl, combine chopped peaches, blueberries, sugar, flour, lemon juice & cinnamon.
Spoon into pie shell.
For topping:
In a separate bowl, combine flour & brown sugar.
Cut in slices of cold butter with a pastry blender until mixture is pea size crumbles.
Sprinkle topping mixture over top of pie.
Place pie on an aluminum foil lined cookie sheet - this pie often oozes over while baking.
Bake at 400° for 15 minutes.
Reduce heat to 350° and bake for an additional 25 - 30 minutes or until topping is golden brown.
Cool pie on wire rack & then refrigerate.
Slice, serve and enjoy.
Store pie covered in fridge. Best eaten within a day or two of baking.