Prep time
Cook time
Total time
Balsamic Cherry Pie (recipe also in English on OPSD blog) Cherry pie is a typical American recipe, filled with fresh cherries, a crunchy and juicy dessert that you should try immediately!
  • For the crust
  • 4 cups of all purpose flour
  • 1 cup of butter + another tablespoon for the plate
  • 1 tablespoon of sugar
  • 4-6 tablespoons of cold water
  • ¼ teaspoon of salt
  • ½ teaspoon of black pepper
  • For the filling
  • 1 kg of cherries, washed and pitted
  • 1 ¼ cup of brown sugar
  • 2 tablespoons of honey
  • 3 tablespoons of balsamic vinegar
  • the seeds of half a vanilla bean (or 1 teaspoon of vanilla extract, as an alternative)
  • 3 cloves
  • ½ cup of all purpose flour
  • 2 tablespoons of cornflour
  • 3 tablespoons of melted butter
  • For the brush
  • 1 beaten egg (or milk, as an alternative)
  • 1 tablespoon of water
  2. Make the filling
  3. Add all the ingredients to a medium saucepan and put it on the stove over high heat. Bring to the boil stirring every now and then with a wooden spoon.
  4. Lower the heat and keep on cooking, covered, for about 30 minutes stirring gently. Be careful not to bruise the cherries.
  5. When the cherry mixture begins to thicken, remove from heat and allow it to cool. If the mixture is too thick, you can add a little water, if it is too thin, add more cornflour.
  6. Make the crust
  7. In a large mixing bowl, combine the sifted flour, the sugar, the salt and the pepper. Add the cold butter cut into small cubes and knead with your hands.
  8. Gradually add the cold water and knead until the dough is smooth and homogeneous. If the dough is still too crumbly, add more water, little by little.
  9. Give a round shape to the dough and divide it into two parts, one bigger and the other smaller.
  10. Grease a pie plate with the butter and set aside.
  11. Transfer the dough to a floured pastry board. Use a rolling pin to roll out the bigger part of dough thin and even between two sheets of baking paper.
  12. Transfer the pastry to the pie plate and gently press it into the bottom and the sides of the plate.
  13. Roll out also the second disk of pastry thin and even. Use a small round cookie cutter to cut a lot of small disks out of the pastry. Otherwise, use a sharp knife to cut it into strips to create a criss-cross effect.
  14. Wrap separately in cling film and chill in the fridge for at least 30 minutes.
  15. Preheat the oven to 190°C.
  16. Take the pastry out of the fridge. Spread the cherry mixture over the base of the pie and cover with the second disk, pressing gently.
  17. Seal and trim the edges of the pastry.
  18. Lightly beat the egg with the water and brush the surface and the edges of the pie.
  19. Bake for about an hour and half. If the pie browns too quickly, cover with an aluminium foil.
  20. Take the pie out of the oven and allow it to cool completely in the plate before serving.
Recipe by OPSD Il gustoso food blog at