Cherry Crumb Pie

Come Thanksgiving, everyone will be expecting pumpkin desserts and apple pie. Heck, even caramel apple cheesecake is considered somewhat of a classic holiday treat at this point. But what no one will anticipate (and what everyone will love): this tart cherry pie with a buttery crumb topping. The filling for this recipe relies on frozen cherries — easily found in the freezer aisle year round. Cook them on the stovetop with sugar until bubbling, then stir in balsamic vinegar to make things interesting. It can be made up to a day ahead of time, along with the brown sugar crumb topping and perfect pie crust.

• 6 cups frozen tart cherries (about 32 ounces)
• 2/3 cup sugar
• 1 Tbsp. balsamic vinegar
• 1/4 cup cornstarch
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 3/4 cup all-purpose flour, plus more for dusting
• 1/3 cup packed dark brown sugar
• 1/2 tsp. kosher salt
• 6 Tbsp. cold salted butter, diced
• 1 Perfect Pie Crust round, thawed slightly

Perfect Pie Crust

• 1 1/2 cups vegetable shortening
• 3 cups all-purpose flour, plus more for dusting
• 1 large egg
• 4 Tbsp. ice water
• 1 Tbsp. distilled white vinegar
• 1 tsp. kosher salt