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Place the flour and salt into a food processor and pulse to combine. Add chilled butter and pulse 5-8 times to create pea size pieces. Add the Fustini’s Meyer Lemon Olive Oil and Fustini’s Sicilian Lemon Balsamic Vinegar and pulse to combine. With the machine pulsing, add enough liquor or juice to the dough to have it just come together. The dough should stick together when pressed between your fingers. Divide in half, place into plastic wrap and press out into two flattened disks. Refrigerate for at least two hours or overnight. Roll out one disk to ¼ inch and press into bottom of pie tin. Refrigerate for at least 30 minutes.
Combine cherries, Fustini’s Cherry Balsamic Vinegar, Fustini’s Sicilian Lemon Balsamic Vinegar and lemon juice in large bowl and stir. Set aside. In separate bowl, combine sugar and corn starch and whisk to combine. Pour sugar mixture over the cherry mixture and stir to combine. Pour the cherries into the prepared pie dough and dot with butter pieces and place back into refrigerator.
Place the Fustini’s Traverse City Cherry Balsamic Vinegar and sugar into a small sauce pan over medium heat. Bring to a simmer and reduce heat. Simmer until the sugar is totally dissolved and the mixture is reduced by half. Let cool completely.
Preheat oven to 375 degrees.
Roll out the second dough disk and place over top of the cherries. Secure the top by trimming, folding and pinching. Refrigerate for another 30 minutes prior to baking. Bake the pie until the crust is browned and slightly raised and the juice is bubbling out and thickened. Let cool completely before cutting.
To serve, cut pie into desired sizes, top with a scoop of ice cream or cheddar cheese and drizzle with the glaze.
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