Cherry Pie with Balsamic

2 pre-made roll and fill pie crusts, not in the pie pans. (Pillsbury is a good one to use)

6 cups frozen tart cherries

2/3 cup sugar

1/4 cup cornstarch

Vanilla ice cream, for serving

Preheat the oven to 375 degrees F.

For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Stir together the cornstarch and Black Cherry Balsamic Vinegar in a small bowl until combined and add to the cherry mixture. Continue to cook until glossy and thickened, 3 to 4 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.

On a floured surface, roll out one piece of dough starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) You will want your crust 1/2 inch larger in diameter than your pie pan.

With a spatula, lift the dough into the pie pan. Gently press the dough against the edges of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Fill with the cooled cherry mixture.

Roll out the second dough the same size and place it over the pie. Trim off the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top.

Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. If the crust is getting too brown before the pie is finished, cover with foil and continue baking.

Serve with vanilla ice cream.