SUMMER Peach & Cherry Pie

This Summer Peach & Cherry Pie is my ultimate warm-weather dessert—juicy, sweet peaches and tart cherries nestled in a flaky, golden crust. It’s everything I love about summer in one slice: fresh fruit, vibrant flavors, and that classic homemade pie aroma drifting through the kitchen. Whether served warm with a scoop of vanilla ice cream or chilled from the fridge, this pie is pure seasonal perfection.

Why You’ll Love This Recipe

I love this pie because it’s the perfect balance of sweet and tart. The peaches bring a soft, floral sweetness, while the cherries add bold flavor and color. It’s a simple recipe that lets the fruit shine. The filling thickens just right, and the crust crisps beautifully—no soggy bottoms here. Whether I’m baking it for a picnic, potluck, or weekend treat, this pie always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh peaches (peeled and sliced)
fresh or frozen cherries (pitted and halved)
granulated sugar
brown sugar
cornstarch
lemon juice
vanilla extract
ground cinnamon
salt
double pie crust (store-bought or homemade)
egg (for egg wash)
coarse sugar (optional, for topping)

Directions

1. I preheat the oven to 400°F and roll out my bottom crust, fitting it into a 9-inch pie dish.

2. In a large bowl, I combine sliced peaches, cherries, sugars, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt. I stir everything until the fruit is well coated.

3. I pour the filling into the crust, then dot it with small pieces of butter if I want extra richness.

4. I place the top crust over the filling, either whole with slits or as a lattice. I crimp the edges and brush the top with beaten egg, then sprinkle with coarse sugar.

5. I bake the pie for 20 minutes at 400°F, then reduce the heat to 350°F and bake for another 35–40 minutes, until the crust is golden and the filling is bubbly.

6. I let the pie cool for at least 2 hours so the filling can set before slicing.

Servings and timing

This pie serves 8 and takes about 25 minutes to prep, plus around 1 hour of baking time. I always allow for cooling so the filling can firm up before serving.

Variations

Sometimes I add a handful of blueberries or raspberries for a mixed fruit twist. If I want a more rustic feel, I use a crumble topping instead of a full crust. I’ve also made mini hand pies with this same filling. For added depth, I stir in a splash of almond extract or bourbon.

Storage/reheating

I store leftover pie loosely covered at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm slices in the oven at 300°F for 10–15 minutes or microwave them for a few seconds. I also love it cold straight from the fridge.

FAQs

Can I use frozen fruit instead of fresh?

Yes, I’ve used frozen peaches and cherries—just thaw and drain them well to avoid excess liquid.

How do I keep the bottom crust from getting soggy?

I always bake the pie on the lower rack and sometimes brush the bottom crust with a bit of egg white before filling to help seal it.

Can I make this pie ahead of time?

Absolutely. I often bake it the day before and let it cool overnight. It slices better the next day, too.

What’s the best way to peel peaches?

I score the bottoms and dip them in boiling water for 30 seconds, then transfer to ice water—the skins slip right off.

Can I freeze this pie?

Yes, I freeze the fully baked pie or the unbaked assembled pie. For unbaked, I bake straight from frozen, adding about 20 extra minutes.

Conclusion

This Summer Peach & Cherry Pie is the kind of dessert I look forward to all year. It’s juicy, golden, and bursting with seasonal flavor. Whether I’m baking it for a gathering or just because the fruit looked too good to pass up, it never disappoints. One slice, and it’s summer on a plate.