Recipe courtesy of Jason Smith
Recipe courtesy of Jason Smith
Watch how to make this recipe.
Southern Summer Peach-Cherry Pie
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 369
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 188 mg
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 369
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 188 mg
Ingredients
Directions
- 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.
