Instructions

Make the crust

1. Add all of the dry ingredients into a food processor. Pulse a few times to mix everything together. Add in the butter and pulse until only pea sized pieces remain. Drizzle in 4 tablespoons of water and pulse again.
2. Remove from food processor and fold a few times until the dough comes together. Quickly shape the dough into a flattened disk, wrap in plastic wrap, and place in fridge to cool for at least 30 minutes, but up to 1 day.

Assemble the pie

1. Preheat oven to 400°F. Line a large cookie sheet with parchment paper and set aside.
2. In a large bowl, combine the brown sugar, flour, and salt. Toss in the cherries. In a small bowl, combine the balsamic vinegar, vanilla, and cornstarch, whisking until the cornstarch is completely dissolved. Pour over the cherries and mix to combine.
3. On a floured work surface, roll the chilled dough into a 15 inch circle. You’re looking for rustic, so if the edges crack slightly, that’s good!
4. Transfer the dough onto the lined cookie sheet. Pour the cherry filling into the middle, leaving a 3 1/2 inch border around the dough. Carefully fold the dough up and over the cherries, then brush the dough with whole milk or cream and sprinkle with turbinado sugar.
5. Bake for 25 minutes, then allow to cool slightly before serving!