Circle B Kitchen
This recipe turns out a delicious rustic cherry cobbler, bursting with cherry goodness. I've used a couple of perhaps unconventional ingredients in the filling that add to its deliciousness, the first being the addition of balsamic vinegar. Most fruit pie recipes ask you to add lemon juice to balance the acidity, but with cherries, balsamic vinegar is my acid of choice. Secondly, I love using tapioca starch to thicken my fruit pies. Bob's Red Mill makes it or you can get it at most Asian stores. Cornstarch works fine if you con't have tapioca starch.
Enough pie dough for a 9-inch pie (here’s my recipe -see note below)
5 cups of pitted cherries (from about 2 pounds whole fruit)
2 tablespoons balsamic vinegar
1 cup sugar
3/4 teaspoon kosher salt
1/3 cup tapioca starch (or the equivalent of cornstarch)
2 tablespoons of raw sugar for sprinkling.
Note on the crust: If you don’t want to make the dough for your top crust, you can use a store-bought pie crust and shape it to fit over your baking dish or you can use puff pastry.
Preheat oven to 375 degrees.
Combine the cherries, balsamic vinegar, sugar, salt and tapioca starch in a large bowl. Stir to combine thoroughly and then scrape into your baking dish.
Top with your pie crust or puff pastry and slice a few little vent holes on the top. Sprinkle the crust with raw sugar and place in the preheated oven.
Bake for 30 to 40 minutes or until the crust is golden and the filling is bubbly. Let cool for 30 minutes before serving. Top with ice cream if desired.