- 1/2 batch of pecan shortbread cookie dough recipe, or pie dough for 9 inch pie
- 4 cups frozen pitted cherries
- 3/4 cup sugar
- 2 tablespoons aged balsamic vinegar
- 3 tablespoons tapioca
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Pat enough of the pecan shortbread cookie dough to make a crust into the bottom of a 9 inch pie dish. Break up the remaining cookie dough to use as a streusel topping and set aside.
Mix the cherries with sugar, tapioca, salt, balsamic vinegar and vanilla. Let sit 1/2 hour, then stir to combine all ingredients evenly. Pour into the pie crust.
Sprinkle the reserved streusel topping over the top of the cherries.
Bake for 1 hour or until golden brown and bubbling.