Halloween Pie: Balsamic Cherry Pie

Directions

1. Set the oven to 400°F (204°C).
2. In a mixing bowl, toss together the cherries, sugar, balsamic vinegar, and cornstarch until well coated. Let the mixture sit aside.
3. Prepare your pie dough (homemade or store-bought) and roll it out to a 12-inch circle. Gently lay one round into a 9x2-inch pie dish.
4. Press the dough into the dish with your fingers, ensuring it touches the bottom and sides.
5. Pour the cherry mixture, including any liquid, into the crust.
6. On a well-floured surface (a silicone mat works great), place the second dough round. Center the Jack Skeleton template on top.
7. Using a knife tip, trace the face shape onto the dough. Remove the paper, then cut out the eyes and nose. Also cut the slits for the eyebrows and mouth.
8. Carefully flip the cut dough over and position it over the filling, making sure the face sits in the pie's center. Slowly peel off the silicone mat.
9. With a small paring knife, trim away any dough overhanging the dish. Press the edges of the two crusts together to seal them.
10. Fold the overhanging dough under itself to create a thick rim. Use your fingers to form a scalloped edge.
11. With the tip of a sharp paring knife, gently separate the slits further to define the mouth and eyebrows.
12. Whisk the egg and milk together in a small bowl to make an egg wash.
13. Lightly brush the egg wash over the top crust. If desired, sprinkle sanding sugar on top.
14. Place the pie on a large baking sheet and bake for 20 minutes.
15. Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for 30–35 more minutes.
16. If the crust browns too quickly, cover it with a pie shield or a foil ring.
17. Let the pie cool on a wire rack at room temperature for a full 3 hours before slicing. This allows the cherry filling to set and thicken.