Boozy Peach & Cherry Pie

We are knee deep in summer renos before baby girl gets here, and I’m taking the edge off by baking! I made a boozy peach & cherry pie using Jackson Morgan’s Peaches and Cream, and I’ve got the recipe to share with you guys!

Check out my Whiskey Banana Pudding Bundt recipe & my Whipped Orange Ice Cream Sandwiches.

* Jackson Morgan sponsored this post, but all thoughts are my own. Thank you for supporting the brands that make PMQ for two possible.

Peach & Cherry Pie for Summer

Right up there with ice cream, pool time, and sun screen, you’ll find peaches and cherries. They’re quintessentially summer. The flavours are as bold as the colours, and they pair well with Jackson Morgan’s Peaches and Cream in pie form.

There are a few ways to make a boozy peach & cherry pie: soak the fruit in Jackson Morgan’s Peaches and Cream or make a whipped cream toping with Jackson Morgan’s Peaches and Cream.

Boozy Peach & Cherry Pie Recipe

Start by pre-heating the oven to 400F

• 1 double pie crust (I am lazy in this heat, and bought two Tenderflake crusts at the grocery store)
• 2 tbsp lemon juice
• 1 cup white sugar
• 1/2 tsp of salt
• 1 tbsp vanilla extract
• 2 cups of sliced peaches
• 1 cup of pitted cherries (whole or sliced)

You can soak the peaches and cherries in Jackson Morgan’s Peaches and Cream whiskey cream. If you do, make sure you strain any excess liquid and reduce the sugar to 3/4 cup.

Start by combining the fruit and sugar in a bowl. Using a wooden spoon or spatula to make sure everything is lightly coated.

Next, juice half a lemon, and strain though a fine mesh before adding to the mixture. Add the vanilla extract next.

Now it’s time to spoon the mixture into the pie crust, before covering with a top crust.

I used star cookie cutters to create a pattern and design in the top crust, before laying it on the pie.

I love stars for summer, but you could easily do some intricate lattice work, simple slits, or any other kind of pie art.

I used an egg wash on the rim of the bottom crust before pinching the two crusts together, and then on the completed pie crust as well.

Once everything was ready I popped it in the pre-heated oven at 400F for 30 mins, and then lower the temperature to 375F and bake for another 30-45mins.

While the pie is in the oven, you should absolutely whip some cream as a garnish! Combine 1 cup of whipping cream with 2oz of Jackson Morgan’s Peaches and Cream, and whip using the beater attachment on your mixer. Watch it triple in volume, and take on a soft orange colour.

Cover and chill until ready to serve.

Enjoying Boozy Peach & Cherry Pie

Once your pie has cooled and you’re ready to serve, make sure you add a dollop of whipped Jackson Morgan’s Peaches and Cream to each slice as a garnish.