| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 sticks (12 tablespoons) salted butter, cold and cut into pieces
- 3/4 cup vegetable shortening, cold and cut into pieces
- 3 cups all-purpose flour, plus more for rolling the dough
- 2 large eggs
- 5 tablespoons cold water
- 2 tablespoons sugar, plus more for sprinkling
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- 6 cups frozen tart cherries
- 2/3 cup sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup cornstarch
- 1/4 cup lemon juice (from about 2 lemons)
- Vanilla ice cream, for serving
Instructions
- For the sweet pie crust: In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. Add the cold water, sugar, white vinegar and salt. Stir gently to combine.
- Form the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it’s still a good idea to put them in the freezer for 15 to 20 minutes to chill.)
- For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
- When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Preheat the oven to 375 degrees F.
- On a floured surface, roll out one piece of dough starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it’s about 1/2 inch larger in diameter than your pie pan.
- With a spatula, lift the dough into the pie pan. Gently press the dough against the edges of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Fill with the cooled cherry mixture.
- Roll out the second dough the same size and place it over the pie. Trim off the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top. Beat the remaining egg in a small bowl for the egg wash. Brush the top with the egg wash and sprinkle with sugar
- Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. If the crust is getting too brown before the pie is finished, cover with foil and continue baking.
- Serve with vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 684 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 8 g |
| Cholesterol | 96 mg |
| Sodium | 404 mg |
Reviews
Excellent recipe, Ree! I made the cherry filling only and purchased pie shells. The amount of lemon juice and vinegar concerned me, but added it all anyway. On her Pioneer Woman website, Ree listed 1 cup of sugar instead of 2/3 cup. I used 1 cup sugar and the pie was absolutely perfect!!
I am a baker and made more filling for a deep dish pie. The balsamic deepens and really brings out the cherry flavor. Just fantastic !
Great recipe i changed it a little since i didn’t have that many cherries. I made small pies but the filling was delicious not too sweet and the cherries were still whole! Bon Appetit!
Everyone loved it – big hit!
Love, Rhee and all of her recipes. I made this pie, and although it is good, I would leave out the balsamic vinegar. It altered the taste of my cherries and I can taste it.
I made this for my grandson’s birthday. It was pretty good, but I agree with another reviewer who found the lemon juice & balsamic vinegar to bee a little too acidic. Next time, I’ll cut the balsamic back to 1 Tbs. Also, I used a store bought pie crust. I had enough filling left over to make 2 individual pies in little ramekins.
I made it with a mix of tart and dark sweet cherries and it still came out amazing! Everyone loved it and it was my first time making a cherry pie
The best cherry pie ever!!! This is my “go to” recipe!! And it continues to be a hit with everyone, every time!!! definitely recommend!
Great pie!
Best I’ve ever made