Rosemary Black Cherry Balsamic Pie

Rosemary Black Cherry Balsamic Pie at The Little Shop of Olive Oils

There’s something timeless about cherry pie.

But when you add rosemary and our Black Cherry Balsamic, it becomes something truly memorable.

The cherries bake down into a rich, glossy filling — sweet, but not overly so. The balsamic deepens the fruit flavor and gives it that “what makes this so good?” moment. And the fresh rosemary? It adds warmth and just enough savory contrast to keep every bite interesting.

We’re also brushing the crust with Rosemary Olive Oil in the egg wash, which gives the top a beautiful golden finish and a subtle herbal note that ties everything together.

It smells incredible while it bakes.

This is the kind of pie you bring to a holiday table, a dinner party, or make simply because cherries are in season and you want something special. Let it cool fully — that’s when the filling sets into that perfect sliceable texture.

Sweet. Savory. Deeply cherry.
And just a little sophisticated.

Rosemary Black Cherry Balsamic Pie

The Little Shop of Olive Oils

Servings

Serves 8

Prep Time

25 minutes

Category

Desserts

A rich and elegant cherry pie made with Black Cherry Balsamic Vinegar and fresh rosemary, finished with a golden crust brushed with Rosemary Olive Oil for a beautifully balanced sweet and savory dessert.

Rosemary Black Cherry Balsamic Pie

Ingredients

  • 2 lbs pitted cherries (fresh or frozen)

  • ¾ cup granulated sugar

  • 3 Tbsp Black Cherry Balsamic Vinegar

  • ⅓ cup cornstarch

  • 1 Tbsp fresh rosemary, finely chopped

  • 2 pie crust doughs (homemade or store-bought)

  • 1 large egg

  • 1 tsp milk

  • 1 Tbsp Rosemary Premium Olive Oil

  • Turbinado sugar, for finishing

Directions

  1. Preheat oven to 400°F.

  2. In a large bowl, combine cherries, sugar, Black Cherry Balsamic Vinegar, cornstarch, and fresh rosemary. Stir until well combined and set aside.

  3. Roll out one pie crust into a 12-inch circle and gently place into a 9x2-inch pie dish. Press into place.

  4. Pour the cherry filling into the crust, including any juices.

  5. Roll out the second pie dough on a floured surface. Slice into strips and arrange in a criss-cross lattice pattern over the filling.

  6. Trim excess dough, press edges together to seal, and fold the crust under to create a thick edge. Crimp or scallop as desired.

  7. In a small bowl, whisk together egg, milk, and Rosemary Olive Oil to create an egg wash.

  8. Lightly brush the lattice crust with the egg wash and sprinkle generously with turbinado sugar.

  9. Place the pie on a baking sheet and bake at 400°F for 20 minutes.

  10. Without removing the pie from the oven, reduce temperature to 375°F and bake an additional 30–35 minutes. If crust browns too quickly, cover edges with foil or a pie shield.

  11. Remove from oven and allow to cool completely on a rack for 3 hours before slicing.

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