Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie.
Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.
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