There’s something timeless about a cherry pie—the glossy ruby filling, the flaky golden crust, and the irresistible aroma that fills your kitchen as it bakes. But what if you could take this classic dessert and give it a modern, gourmet twist? That’s exactly what we’ve done with this Montmorency Cherry Rosé Balsamic Cherry Pie, featuring two game-changing elements: our AOOC Olive Oil Pie Crust and AOOC Montmorency Cherry Rosé Balsamic.
Why Olive Oil Pie Crust?
Traditional pie crusts are loaded with butter or shortening, which can leave desserts feeling heavy. Our AOOC Olive Oil Pie Crust changes that. Made with high-quality olive oil, this crust is light, tender, and wonderfully flaky, while also bringing subtle fruity notes that perfectly complement sweet and savory fillings.
Another bonus? This crust is incredibly easy to work with—no fussing with cold butter or complicated folding. Just mix, roll, and bake! It’s the perfect foundation for a pie that looks impressive but doesn’t take all day to make. If you haven’t tried an olive oil crust yet, this recipe is the perfect excuse to start.
You can find our full Olive Oil Pie Crust recipe here: Flaky Perfection: Olive Oil Pie Crust Made Easy
The Secret Ingredient: Montmorency Cherry Rosé Balsamic
Now let’s talk about the filling. While most cherry pies rely on sugar and lemon juice for sweetness and acidity, we’re introducing something better: AOOC Montmorency Cherry Rosé Balsamic. This vibrant balsamic is rich with the tang of tart cherries and a subtle rosé essence, adding depth and sophistication to the filling.
By replacing the lemon juice with balsamic and slightly reducing the sugar, we achieve a bright, layered flavor profile that elevates every bite. The result? A cherry pie that’s bold, fruity, and anything but ordinary.
How It All Comes Together
Once you’ve got your olive oil crust rolled out and nestled in the pie pan, you’ll fill it with plump cherries coated in a mixture of sugar, balsamic, cornstarch, and vanilla. After a short rest to release those luscious juices, the filling is ready. Top with a lattice crust, brush with an egg wash, sprinkle with brown sugar, and into the oven it goes.
The smell alone will make this pie worth the effort—but the first bite will seal the deal. The crust shatters into delicate flakes, the cherries burst with rich, tangy sweetness, and the balsamic adds a finish that lingers just long enough to make you want another slice.
Serve it warm with a scoop of vanilla ice cream or enjoy it cooled for a picnic-style dessert. However you slice it, this is cherry pie done right.
Montmorency Cherry Rosé Balsamic Cherry Pie
A luscious cherry pie elevated with AOOC Montmorency Cherry Rosé Balsamic, adding bright, tangy depth and a hint of sophistication to the classic sweet-tart cherry filling—all wrapped in a flaky olive oil crust.
Ingredients
Pie Crust:
- AOOC Olive Oil Pie Crust
- 1 egg
- 1 Tbsp heavy cream
- sprinkle brown sugar
Cherry Filling:
- 5 cups fresh cherries, pitted
- ½ cup granulated sugar
- 3 tablespoons AOOC Montmorency Cherry Rosé Balsamic
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- (Optional) ½ teaspoon lemon zest for brightness
Instructions
- Prepare the filling:
– In a medium mixing bowl, combine the pitted cherries, granulated sugar, Cherry Rosé Balsamic, cornstarch, vanilla extract, and (optional) lemon zest. Stir until the cherries are well coated and the mixture is evenly combined. – Let sit for 10–15 minutes to allow the cherries to release some juices. - Assemble the pie:
– Roll out the first dough disk and line the pie pan with it. Use a fork to prick the bottom of the crust.
– Fill the crust with the cherry mixture.
Roll out the second dough disk and cut into even ½-inch strips for a lattice top. Arrange strips over the filling, weaving them for a lattice pattern. - Chill and bake:
– Place the assembled pie in the freezer for 20 minutes to help the crust set and prevent over-browning.
Preheat the oven to 425°F (220°C).
– In a small bowl, whisk one egg with 1 tablespoon of milk or cream. Brush the lattice top with the egg wash and sprinkle with brown sugar for extra crunch.
– Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 350°F (180°C) and bake for another 30–35 minutes, or until the crust is golden and the filling is bubbling. - Cool before serving:
– Allow the pie to cool for at least 2 hours before slicing to let the filling set.
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