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.
Tools You May Need
Tools You May Need
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