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Balsamic Cherry Pie

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  • Author: Bake to the roots
  • Prep Time: 90
  • Cook Time: 90
  • Total Time: 180



For the filling

  • 36 oz. (1kg) cherries, pitted
  • 3 tbsp. (40g) butter
  • 2 tbsp. honey
  • 3 tbsp. balsamic vinegar
  • 1/4 cup (60ml) cherry juice
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cloves
  • 1 cup (200g) muscovado sugar
  • 1/2 cup (60g) all-purpose flour
  • 2 tbsp. cornstarch

For the crust

  • 1 cup (230g) cold butter
  • 3 3/4 cups (490g) all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper (optional)
  • 46 tbsp. ice water

For the egg wash

  • 1 egg yolk
  • 12 tsp. water


  1. Start with the filling. Add the butter to large pot and let melt over medium heat. Add honey, vinegar, cherry juice, vanilla extract, ground cloves and sugar. Mix until just combined. Add the pitted cherries and mix gently. In a small bowl mix flour and cornstarch and add to the pot. Mix all carefully, try not to damage the cherries. Let the mix simmer over medium-low heat for about 30 minutes – stir from time to time. Be careful, the mix tends to burn fast, if you don’t keep an eye on it. The filling should thicken. Remove from heat and set aside.
  2. For the crust the butter should be real cold. Cut it into small pieces, add to a bowl and put it back in the fridge for 10 min. Add flour, sugar, salt and pepper (optional) to a large bowl and mix. Add the diced butter and toss, so every piece of butter is covered with the flour mix. Cut the butter into even smaller pieces by using a dough scraper until you get pea-sizes pieces of butter. Gradually add the ice water while stirring with the dough scraper or a wooden spoon. The dough is fine when it starts sticking together when you squeeze it between your fingers – if it still crumbles, you should add some more water.
  3. Use roughly 2/3 of the dough for the crust. Roll out the dough for the crust on a floured surface to a thickness of about 0.4 inches (1cm) – it will be quite flaky, but that is fine. Grease a 10 inch (26cm) pie dish and place the dough in the dish. Press to the bottom and sides, cut off overlapping dough. Roll out the remaining dough and cut out stripes for the lattice pattern to cover the pie. Place the stripes on a wooden board and place together with the crust in the fridge and cool for 30 minutes.
  4. Preheat the oven to 375˚F (190°C). For the egg wash whisk egg yolk and water in a small bowl. Set aside. Pour the cherry filling into the pie crust and arrange the lattice strips on top of the filling. Cut off overlapping dough. I had enough dough remaining to form a ring around the pie, but that is not necessary – just press the stripes on the edges of the crust and you’re good to go. Brush with the egg wash and bake in the oven for 75-90 minutes. If you have egg wash left, you can brush the lattice again halfway through the baking time. If the crust darkens too much, cover with aluminum foil. Remove from the oven and let cool down for at least 1 hour. Serve with vanilla ice cream.


  • Enjoy baking!


  • Serving Size: 8