Balsamic-Cherry Pie


Yield: 8 servings
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  • 1/3 cup(s) balsamic vinegar
  • 4 cup(s) pitted, halved cherries
  • 1 pinch(s) salt
  • 1/2 cup(s) sugar
  • 1/4 cup(s) quick-cooking tapioca
  • 2 rounds refrigerated pie dough (from one 14.1-oz box) room temp
  • fresh lemon juice if necessary
  • 1 egg white, beaten, for brushing


  1. Bring vinegar to a low simmer in a medium saucepan over medium-low heat. Swirling pan occasionally, cook until reduced by half, 5 minutes. Add cherries and salt and cook, stirring, until juices release, 5 minutes. Stir in sugar and tapioca; remove from heat and let stand, stirring now and then, until cooled and thickened, 30 minutes.

  2. Meanwhile, preheat oven to 375°F. Unroll 1 pie dough round on a lightly floured work surface; roll out to an 11-inch round. Center dough on an 8- or 9-inch pie plate; use your fingers to gently press dough into place along sides. Trim crust if necessary, leaving a 1-inch overhang. Refrigerate until ready to fill.

  3. Once cherry filling has cooled, check consistency: It should be a loose jelly. If too thick, stir in lemon juice by the teaspoon. If too thin, stir in ¼ to ½ tsp more tapioca. Pour into chilled pie crust.

  4. Unroll second pie dough round on a lightly floured work surface; roll out to an 11-inch round. Using a star-shaped cookie cutter, cut out stars, reserving cutouts. Lay second dough round over filling, then fold under edges and crimp (see below). Dip a finger in water, moisten back of a star cutout, then reattach to crust, slightly askew. (Water will help dough adhere.) Repeat with remaining star cutouts. Brush top crust with egg white. Put pie on a rimmed baking sheet; transfer to oven and bake until crust is golden and filling is bubbly, about 1 hour. For easiest slicing, let cool about 3 hours.
July 2013

This recipe is a personal recipe added by ChrisBovi and has not been tested or endorsed by MyRecipes.

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