cherry pie recipe with frozen cherries
The Best cherry pie recipe with frozen cherries
This recipe is one of those rare ones that’s both easy and foolproof. You don’t need any fancy techniques or special equipment—just a good pie crust, some sugar, and those frozen cherries. I love that it’s a little healthier than some desserts, too. Cherries are packed with antioxidants and anti-inflammatory benefits, and using just the right amount of sugar keeps it from being overly sweet. Plus, the leftovers (if there are any) taste just as good the next day, whether you reheat a slice or eat it cold straight from the fridge. It’s the kind of dessert that feels like a treat but doesn’t leave you feeling guilty.
Classic Cherry Pie with Frozen Cherries
A delicious homemade cherry pie made with frozen cherries for a sweet and tart filling. Perfect for any occasion, this pie is easy to make and always a crowd-pleaser.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6-8 tbsp ice water
- 5 cups frozen cherries (no need to thaw)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- ½ tsp almond extract (optional)
- ¼ tsp salt
- 1 tbsp unsalted butter
- 1 egg
- 1 tbsp water
- 1 tbsp coarse sugar (for sprinkling)
👨🍳Directions
-
1
Preheat your oven to 425°F (220°C). Place a baking sheet on the middle rack to catch any drips. -
2
Prepare the pie crust: In a large mixing bowl, combine flour, salt, and sugar. Add the chilled cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. -
3
Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork the dough. -
4
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. -
5
Prepare the cherry filling: In a large bowl, combine frozen cherries, sugar, cornstarch, lemon juice, almond extract (if using), and salt. Mix well and set aside. -
6
Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving a slight overhang. -
7
Pour the cherry filling into the pie crust, spreading it evenly. Dot the top of the filling with small pieces of butter. -
8
Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. -
9
For the egg wash (optional): Whisk together the egg and water, then brush it over the top crust. Sprinkle with coarse sugar. -
10
Place the pie on the preheated baking sheet and bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with aluminum foil. -
11
Allow the pie to cool for at least 2 hours before slicing to let the filling set.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- 9-inch pie dish
- Baking sheet
- Oven
- Measuring cups and spoons
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cherry Pie with Frozen Cherries Works
❓ Frequently Asked Questions About Cherry Pie with Frozen Cherries
1. Can I use frozen cherries instead of fresh ones for cherry pie?
Yes, you can absolutely use frozen cherries in your cherry pie! Just make sure to thaw and drain them first to avoid excess liquid in the filling. Some bakers even prefer frozen cherries because they’re already pitted and often sweeter due to being frozen at peak ripeness.
2. Do I need to adjust the sugar if using frozen cherries?
It depends on the sweetness of the cherries. Frozen cherries are often pre-sweetened, so you may need to reduce the sugar in the recipe by about ¼ to ½ cup. Taste the filling before adding it to the pie—if the cherries are tart, you can add a bit more sugar, but if they’re sweet, you might not need as much.
3. How do I prevent a soggy bottom crust when using frozen cherries?
To avoid a soggy crust, pre-bake (blind bake) the bottom crust for 10–15 minutes before adding the filling. You can also toss the thawed cherries with a bit of cornstarch or tapioca starch (about 2–3 tablespoons) to thicken the juices. Draining the cherries well before mixing them with other ingredients also helps.
4. Should I thaw frozen cherries before baking the pie?
Yes, it’s best to thaw them first. This allows you to drain excess liquid, which prevents a runny pie. If you use them frozen, the extra moisture can make the filling too watery and the crust soggy. Thaw them in a colander over a bowl to catch the juices, then pat them dry before using.
5. Can I make a cherry pie with frozen cherries ahead of time?
Yes! You can assemble the pie and freeze it unbaked for up to 3 months. When ready to bake, add about 15–20 extra minutes to the baking time (since it’s starting from frozen). Alternatively, you can bake the pie first, cool it completely, then freeze it for up to 2 months—just reheat in the oven at 350°F (175°C) until warmed through.