For the crust
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 4 to 5 tablespoons ice water
- milk, for brushing
- turbinado sugar, for sprinkling
For the filling
- 1 pound cherries, pitted
- 1/4 cup medium brown sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
Make the crust
- 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.
- 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
- Preheat oven to 400°F. Line a large cookie sheet with parchment paper and set aside.
- 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.
- 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!
- 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.
- Bake for 25 minutes, then allow to cool slightly before serving!