Recipe courtesy of Jason Smith

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
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2 rolled pie crusts, store-bought or homemade

3 cups sliced peeled peaches

2 cups pitted cherries

1 1/2 cups sugar 

2 tablespoons cornstarch

2 tablespoons bourbon

2 tablespoons lime zest


  1. Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
  2. 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.
  3. Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.