Make the pie dough according to Flaky Pie Crust Recipe and chill. Place peach slices into a colander. Toss with 1 Tbsp granulated sugar. Let sit for 30-60 minutes, then drain juice reserving 2 Tbsp. (Place colander over a bowl to collect juice)
Make the filling: In a medium size bowl, mix together peach slices and granulated sugar. Whisk reserved peach juice and lemon juice with cornstarch until dissolved. Add to peaches with cinnamon and nutmeg.
To assemble: Heat oven to 425°F. Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12 inches in diameter. Lightly spray a 9 inch deep dish pie pan with cooking spray. Fit crust into pan pressing firmly onto bottom and sides, leaving 1 ½ inch overhang.
Pour peach filling evenly into bottom crust.
Roll out remaining crust on same lightly floured surface into roughly an 11 inch round. Use a pizza wheel to cut into 10-12 (½ inch) strips. Lay strips on top of blueberry filling according to length leaving even spacing between each strip.
Weave alternating strips into a lattice pattern.Trim excess dough around edge evenly. Fold remaining crust under and tuck.
Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
Bake for 15 minutes then lower the oven temperature to 375°F. Cover edges with 2-3-inch strip of foil to prevent excessive browning. Continue to bake for another 45-60 minutes or just until the top crust is golden brown.
Cool on cooling rack at least 4 hours. Slice and serve with vanilla ice cream.