In a mixing bowl, add flour and sliced butter, Use a pastry blender or fork to incorporate the butter into the flour until the mixture forms into small crumbles.
Add cottage cheese and mix with a fork until combined. Shape into a ball and cover with plastic wrap. Chill for one hour in the refrigerator.
Preheat oven to 375 degrees F
In a large bowl, add vanilla extract, brown sugar, peaches, raspberries and cornstarch. Toss lightly to combine.
Roll dough into a 12-inch circle on a baking sheet.
Place fruit into center of dough, leaving about 2 inches of dough around the edge.
Fold the edges of the dough over, crimping and pleating as needed.
Brush the beaten egg over crust edges and sprinkle with 1 tbsp brown sugar.
Bake on center rack for about 45 minutes, or until crust is lightly browned.