Rosemary Cherry Balsamic Pie – Rocky Mountain Olive Oil

Name: Rosemary Cherry Balsamic Pie – Rocky Mountain Olive Oil
Ingredients: 2 lbs pitted cherries, fresh or frozen; ¾ cup granulated sugar; 3 TBSP Rocky Mountain Olive Oil Black Cherry Balsamic Vinegar; ⅓ cup cornstarch; 1 TBSP fresh rosemary; 1 large egg; 1 tsp milk; 1 TBSP Rocky Mountain Olive Oil Rosemary Infused Olive Oil; Grind Spice Co Cherry Sugar for finish; 2 pie crust doughs, homemade or store-bought; Preheat oven to 400°F.; In a bowl combine cherries, sugar, Black Cherry Balsamic , cornstarch and fresh rosemary, and stir until combined. Set aside.; Prepare homemade pie dough or remove store bought from refrigerator and unwrap. You want a 12-inch circle. Carefully place one dough into a 9x2 inch pie dish.; Gently press dough into place with your fingers.; Pour the filling into the crust, including the juices.; Place the second pie dough onto a well floured surface and slice pieces to lay over the top. of the pie filling, making them in a criss-cross pattern.; Using a small pairing knife, trim off any excess pie dough overhanging the pie dish. Press the edges of the two pie crusts together to seal.; Fold the ends of the pie crust underneath itself to create a thick edging. Press with your fingers to create the scallop edge.; In a small bowl whisk together egg, milk and Rosemary Olive Oil to create the egg wash.; Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with Cherry Sugar.; Place the pie onto a large baking sheet and bake for 20 minutes.; Allow the pie to cool for 3 full hours on a cooling rack at room temperature before serving. This helps the cherry filling to cool and thicken up.

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Ingredients

2 lbs pitted cherries, fresh or frozen
¾ cup granulated sugar
3 TBSP Rocky Mountain Olive Oil Black Cherry Balsamic Vinegar
⅓ cup cornstarch
1 TBSP fresh rosemary
1 large egg
1 tsp milk
1 TBSP Rocky Mountain Olive Oil Rosemary Infused Olive Oil
Grind Spice Co Cherry Sugar for finish
2 pie crust doughs, homemade or store-bought
Preheat oven to 400°F.
In a bowl combine cherries, sugar, Black Cherry Balsamic , cornstarch and fresh rosemary, and stir until combined. Set aside.
Prepare homemade pie dough or remove store bought from refrigerator and unwrap. You want a 12-inch circle. Carefully place one dough into a 9x2 inch pie dish.
Gently press dough into place with your fingers.
Pour the filling into the crust, including the juices.
Place the second pie dough onto a well floured surface and slice pieces to lay over the top. of the pie filling, making them in a criss-cross pattern.
Using a small pairing knife, trim off any excess pie dough overhanging the pie dish. Press the edges of the two pie crusts together to seal.
Fold the ends of the pie crust underneath itself to create a thick edging. Press with your fingers to create the scallop edge.
In a small bowl whisk together egg, milk and Rosemary Olive Oil to create the egg wash.
Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with Cherry Sugar.
Place the pie onto a large baking sheet and bake for 20 minutes.
Allow the pie to cool for 3 full hours on a cooling rack at room temperature before serving. This helps the cherry filling to cool and thicken up.