Trudy’s Cherry Pie



  • 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.