Fresh Cherry Pie

0 Pre-heat your oven to 375 F. Combine cherries and sugar in a sauce pan, heat on medium heat until juices are hot and bubbly, for about 3-5 minutes
1 Add cornstarch, vanilla extract and balsamic vinegar and mix. Continue to cook in low until thickened, about 3-5 minutes (remember that your filling will thicken further when completely cooled). Remove from heat and let cool completely
2 Lightly flour your work surface and use your top crust to create flowers and leaves with cookie cutters. Then use a pizza cutter to cut even strips for the lattice. Set aside
3 Place your bottom pie crust in your ungreased 9-in pie plate. Spoon your cooled filling on top and moisten the edges of the bottom crust with water. Create your lattice using your strips, flowers, and leaves. Dot with butter, brush your lattice with egg wash and sprinkle with sugar if desired.
4 Place pie in a foil covered baking sheet on the lowest position of the oven. Bake for 30 minutes, if it's browning too fast cover it with aluminum foil and bake for an additional 15 minutes or until golden brown
5 Let cool over a wire rack for 2-3 hours before serving