This recipe is for cherry pie using frozen sweet dark cherries. It is delicious and easy to make and uses less sugar then canned cherry pie filling!
Cherry pie is a classic dessert that never goes out of style. This recipe will guide you through how to make cherry pie with frozen cherries. Let’s dive into this recipe that’s sure to become a family favorite.
Frozen cherries are a convenient way to enjoy fruit pies throughout the year, especially when fresh cherries are out of season. The filling combines frozen dark cherries with lemon juice, zest, sugar, and almond extract, thickened with corn starch for a delightful mix.
Because frozen dark cherries are naturally sweet, this pie uses less added sugar than fresh cherries.
Double Crust or Lattice
Choosing between a double crust and a lattice top for your cherry pie comes down to personal preference.
For a classic Americana look, a lattice top is perfect. Although many people find the idea of making a lattice pie crust intimidating,
A full top crust is much easier to put on. Simply roll out your pie dough into a 10- or 11-inch circle and place it over the pie. Tuck the edges under the bottom crust and crimp as desired. Don’t forget to poke steam holes after applying the egg wash to prevent them from sealing over.
How to make cherry pie with frozen cherries instructions
Ingredients
- 4 cups cherries – sweet, frozen cherries
- 1/2 cup + 1 tbsp sugar
- 1 tbsp lemon juice
- ½ teaspoon lemon zest or 1/2 a lemon
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 tbsp corn starch
- Pie crust for a 2-crust pie (bottom layer and lattice pie crust top)
Preparing the Cherry Filling
The homemade cherry pie filling is cooked and cooled before adding to the pie.
- Defrost Cherries: If using frozen cherries, thaw them do not drain. If you’re using fresh cherries, start by pitting them with a cherry pitter.
- Mix the Ingredients: Put all ingredients into a saucepan. Combine the cherries, sugar, corn starch, and lemon zest, lemon juice and almond extract. Mix until the cherries are well-coated.
- Place on low heat until the frozen cherries release some liquid, stirring occasionally. Turn the heat to medium and occasionally stir until the mixture heats up thoroughly. Take care not to squash the cherries too much.
- Once the mixture starts bubbling, let it boil while carefully stirring for two minutes until it becomes thick and glossy, losing its cloudy appearance.
- Cool the cherry mixture to room temperature
The cherry filling can also be made a couple of days in advance. Cover tightly and store in the refrigerator until needed.
Making the Pie Crust
- Prepare the Crust: Roll out your favorite pie crust recipe on a lightly floured surface. For best results, keep the dough cold and work quickly. Place the bottom crust in a 9-inch pie plate.
- Add the Filling: Pour the cooled cherry mixture into the bottom crust. Spread it evenly for a uniform filling.
Creating the Lattice Top
- Roll Out the Dough: Roll out the second half of the dough on a lightly floured surface. Using a sharp knife or a pizza cutter, cut the dough into 1/2-inch-wide strips. Cut dough into 10-12 strips of dough, depending on how wide strips you prefer.
- Form the Lattice: Lay 5-6 strips vertically on top of the pie. The longest strips will go in the middle of the pie, and the shorter strips can go on the ends. Weave them to form a lattice top.
- Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle of the pie. Lay it over top of the strips that haven’t been folded back. Unfold the folded strips so they cover the horizontal strip.
- Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip, to create a weaved pattern. Continue with the remaining strips until the whole pie is covered.
- Trim any excess dough and crimp the edges to seal.
Alternatively, make this pie a double crust pie. I like to cut out a cherry decoration. Give it a try it isn’t hard!
Baking the Cherry Pie
- Preheat the Oven: Preheat your oven to 425°F (220°C) and place an oven rack in the lower third of the oven.
- Egg Wash and Sugar: Brush the top crust with a beaten egg wash and sprinkle with coarse sugar for a golden brown finish.
- Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake pie at 425°F/220°C for 15 minutes, then turn the oven temperature down to 375°F/190°C and continue baking for a further 50-60 minutes until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
Serving the Cherry Pie
- Cool the Pie: Allow the pie to cool on a wire rack for at least 2 hours. This helps the filling to set and makes slicing easier.
- Serve and Enjoy: Serve your cherry pie warm or at room temperature, preferably with a scoop of vanilla ice cream for an extra treat.
Tips for the Best Cherry Pie
- Using Frozen Cherries: If using frozen cherries, thaw them completely keep the juice it makes the sauce in the filling!
- Corn Starch: This helps to thicken the cherry filling, making it perfect for slicing.
- Lemon Juice: Enhances the flavor of the cherries, adding a subtle tartness that balances the sweetness.
- Almond Extract: A small amount can be added to the cherry filling for a delightful depth of flavor.
FAQs
1. How do I store leftover pie?
Store any leftover cherry pie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
2. Can I freeze cherry pie and bake it later?
Yes, you can freeze cherry pie. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. What’s the best way to reheat cherry pie?
To reheat, place the pie in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through.
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Cherry Pie Using Frozen Cherries
Equipment
- 1 Pie dish
Ingredients
Cherry Pie filling
- 600 g or 4 cups of frozen dark cherries
- 100 g 1/2 cup granulated sugar
- 14 g 2 Tablespoons cornstarch
- 1 Tablespoons lemon juice
- ½ teaspoon lemon zest or 1/2 a lemon
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
Egg Wash
- Large egg + 1 tablespoon water whisked
Instructions
The Filling
- Combine the frozen cherries, cornstarch, lemon zest, lemon juice, almond extract, sugar, and salt in a saucepan and toss to coat.
- Stir on low heat until the frozen cherries release some liquid. Turn the heat to medium and occasionally stir until the mixture heats up thoroughly. Take care not to squash the cherries too much.
- Once the mixture starts bubbling, let it boil for a minute while carefully stirring until it becomes thick and glossy, losing its cloudy appearance. Let cool to room temperature.
Assembling
- Roll out one pie dough disc into a 12-inch/30cm circle using a rolling pin on a lightly floured surface. Lightly dust the top of the pastry with flour, then gently roll it up the rolling pin like a spiral.
- Transfer it to a pie dish and carefully unroll it from the rolling pin until it’s draped over the pie plate and overhangs the sides.
- Scoop the cooled cherry pie filling into the bottom crust and spread it out.
- Roll out the second pie crust disc into a 12-inch circle on a lightly floured work surface. Drape this second layer on the pie to create a whole top crust.
- Cut off the uneven excess dough overhang. Leave enough overhang so you can roll and pinch together the pie’s top and bottom crust. Flute the edges of the pastry with your fingers.
- Brush the top of the pie crust with egg wash. If you’re not making a lattice top, add 3-4 slits to the pastry’s top to allow steam to escape when baking.
- Bake pie at 425°F/220°C for 15 minutes, then turn the oven temperature down to 375°F/190°C and continue baking for a further 25 minutes until the pastry is well browned and the filling does the occasional bubble.
- If the crust shows excessive browning, you can loosely tent the top of the pie with aluminum foil. However, don’t be afraid of a deep golden brown crust, which brings flavor and flakiness.
- Once baked, remove the hot pie from the one and let it cool down completely to room temperature on a wire rack.
Wrap up on how to make cherry pie with frozen cherries
Enjoy making and eating this classic cherry pie recipe, perfect for any time of year. Whether you’re a seasoned baker or a first-time pie maker, this guide will help you create a delicious cherry pie with either fresh or frozen cherries. Happy baking!
This recipe showed you how to Make Cherry Pie with Frozen Cherries I hope you enjoy it and please leave a comment below and let me know how it turned out!
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