1.Take and place the flour and cold sliced butter into a large mixing bowl. Then take a pastry blender and start to cut the butter into the flour until it looks like little small pebbles.
2.Once that is done, take and add in the cottage cheese and mix it with a spoon. Then use your hands and shape it into a ball.
3.Once you have it shaped, take and cover the dough with plastic wrap and put it in the fridge to chill for 1 hour.
4.Start and preheat the oven to 375 degrees.
5.Take the peaches and blueberries and put them in a large bowl. Add in the ¼ cup brown sugar, the cornstarch, and the almond (or vanilla) extract. Carefully toss to coat the fruit. Set aside for later.
6.Once done, take and roll the dough into a 12-inch circle on a piece of parchment paper covered with flour lightly. Make certain to leave the dough on the parchment paper and then transfer it to a baking sheet.
7.Once you have it moved, take and start to spoon the fruit mixture onto the dough circle, and spread it towards the edges, but leave about 2 inches from the edge.
8.Take and fold the dough edges over then crimp and pleat the edges as needed.
9.Use a beaten egg and brush over the crust edges and sprinkle it with 1-tbsp of the brown sugar.
10.Put in the oven and bake on the center rack of for about 45 minutes or until turning brown.
11.Once done, remove and put on a cooling rack.