Heat oven to 375. Peel and slice peaches and place in a large mixing bowl. Stir together flour, sugars, cinnamon and pumpkin pie spice. Sprinkle over peaches and toss to mix. Gently stir in blueberries. Press one pie crust into ungreased 9-inch pie plate and pour fruit mixture into crust. Dot with butter and top with remaining pie crust. Trim crust edges and press to seal. Cut 4-6 slits in top crust. Bake 45-55 minutes or until crust is golden brown. Cool at leas 1 hour before serving to allow juices to thicken and set.