Sweet and Savory Balsamic Cherry Pie in a Jar with Black Pepper Pastry Crust

I love cherries and here in ColIMG_4168orado on the Western Slope they are known for their cherries and peaches.  When you buy cherries pick them smooth, firm and brightly colored skin.  Bing and Lambert cherries are great for eating however for pies and canning, Tart Montmorency are the best.

I decided to make individual cherry pie’s and a savory black pepper pie crust!

Sweet and Savory Balsamic Cherry Pie in a Jar with Black Pepper Pastry Crust

  • Servings: 18
  • Difficulty: intermediate
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Cherry Pie Filling

3  1/2 Cherries pitted

1 c of organic white sugar + 3 tbs of vanilla Turbenado sugar

4 tbsp of wild flower honey

3 tbsp of Cherry Vanilla/Rosemary simple syrup (recipe was posted on the blog for the pickled Rainier cherries)

Prepare the filling by bringing all the ingredients to a boil. Stir every few minutes. Lower the heat and uncover, let it simmer for 20 minutes.  Check it to make sure it is thick.  If not add 5 more minutes.

Remove from the heat and set aside.

For the crust mix together all the dry ingredients.

Crust recipe 

4 c of flour

1 c plus 1 tbsp of butter cubed small

1 tbsp of sugar

8 tbsp of Iced water ( I had to add 2 more tbsp of the water)

1 egg whisked in a small bowl

1/4 tsp of salt

1 1/2 tsp of black pepper

Dice the butter small, add the butter to it mix it with a hand pastry cutter for a minute or two then start adding the ice water one table spoon at a time.  Make a well in the middle of the flour and add the whisked egg.  Fold the flour into the well and stir till the mixture holds together.

Try not to work the dough too much it will become tough if you do.  Grab a hand full of the dough and squeeze. If it sticks it is great, however if it does not add a bit more water.

Roll it and cut it into small discs about 1 1/2 inch in diameter and about 1/8 inch thick.  Lay them on a cookie sheet and bake at 375 for 8 minutes until they are cooked but not crispy. You may have to adjust the diameter of the disks depending on how wide the jar opening is.

Fill the jars first with the cooked pie filling then top it with the baked pie discs.  Serve warm if desired.

Note: You can keep these in the refrigerator for a few days before serving if you leave the pie dough disks off. To serve warm just put them in the microwave and heat for about 45 seconds then top with the pie dough disks.

For the discs I hallowed a small circle in the middle so the filling oozes out .  This step is an optional step.

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