In a mixing bowl fitted with a paddle attachment; add the flour, sugar and salt, mix until combined.

Add in the ice cold butter and beat until small pea-sized crumbles appear.

To the egg yolk, beat in the 3 tablespoons of milk and add to the flour mixture and mix until just combined.

Form into a ball, then into a disk and wrap in plastic wrap to chill in the refrigerator for 30 minutes.

For the Filling: In a large bowl, combine the peaches, blueberries, flour, brown sugar, pinch of kosher salt, cinnamon and nutmeg.

Preheat your oven to 350°.

On a lightly floured surface roll out the chilled pie crust to about 12 inches in diameter.

Transfer to a parchment lined large baking sheet.

Place the filling in the center of the pie crust, then fold up the sides pleating every now and then. Brush with warmed peach & apricot preserves.

Place in preheated oven to bake for 50-60 minutes.

Rotating the pan halfway through. Let cool for 15 minutes before slicing and serving.