Cherry Pie with Frozen Cherries
This delicious cherry pie with frozen cherries features a flaky homemade pie crust and a flavorful cherry filling. It’s perfect when fresh cherries aren’t in season.
Frozen cherries are an easy way to enjoy fruit pies year-round, especially when fresh cherries aren’t in season. The filling is a delightful mix of frozen dark cherries, lemon juice, zest, sugar, and almond extract thickened with corn starch.
Frozen fruit is an easy way to enjoy fruit pies year-round, especially when that particular fresh fruit isn’t in season. I love making my blueberry pie with frozen blueberries all year round too.
It’s paired with a buttery crust. My favorite pie crust recipe with yogurt makes it lovely and tender. I’ve also got a recipe for pie crust using lemon juice or vinegar that does a similar thing.
Ingredients
Find the ingredient amounts for this homemade cherry pie recipe in the printable recipe card at the end of this post.
- A 9-inch double pie crust. This pie uses a homemade double pie crust but you could use store bought.
- Frozen dark sweet cherries. A convenient choice when fresh cherries are unavailable. Using frozen cherries means no cherry pitter is needed!
- Lemon juice and lemon zest. Adds brightness and balance to the cherry mixture.
- Sugar: Sweetens the cherry filling and complements the tart cherries perfectly.
- Almond extract: Enhances the cherry flavor beautifully.
- Cornstarch: Thickens the cherry filling to the perfect consistency.
- Salt – A flavor enhancer
- Butter – A few cubes of butter dotted on top of the filling adds richness.
Equipment
9-inch pie pan
Method
The flaky crust
Whisk the flour, salt, and sugar in a large bowl.
Add the cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture into coarse crumbs, with a few pea-sized pieces.
Add the yogurt to the bowl and stir until the dough comes together.
Use a fork or your hands to combine the dough into a shaggy ball, and add in as much chilled water as needed, a teaspoon at a time.
It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
Roll the dough Into a rough 10-Inch (25cm) rectangle on a lightly floured work surface. Fold the bottom third of the dough up to the middle, then fold the top third over it, creating a pamphlet shape.
Turn the dough a quarter turn, and repeat the roll-and-fold process once more.
Cut the dough into two equal portions, and gently shape each piece into a flat disc using your cupped hands.
Wrap each dough disc tightly in plastic wrap and chill for at least 2 hours. Chill it in the refrigerator for at least 2 hours or up to 2 days before using it.
The filling
The homemade cherry pie filling is cooked and cooled before adding to the pie. Combine the frozen cherries, cornstarch, lemon zest, lemon juice, almond extract, sugar, and salt in a large saucepan.
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.
Pour the hot cherry mixture into a large bowl and cool 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.
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.
Dot on little cubes of butter.
Roll out the second pie crust disc into a 12-inch circle on a lightly floured work surface.
Drape this second layer of the pie to create a whole top crust (with a few slits cut into it) or cut into strips for a lattice crust.
Lattice crust
Cut dough into 10-12 strips of dough, depending on how wide strips you prefer. 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.
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.
Cut off the uneven excess dough overhang. Leave enough overhang so you can roll and pinch together the top crust and bottom crust of the pie. Flute the edges of the pastry with your fingers.
Brush the top of the pie crust with egg wash.
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 50-60 minutes until the filling is thick and does the occasional bubble.
The pastry should be a deep golden brown. If the pastry is browning too fast, loosely cover it with aluminum foil. However, don’t fear a deep golden brown crust. This is what brings flavor and flakiness. You want the crust to be thoroughly cooked and crisp.
Serving
Once baked, remove the hot pie from the one and let it cool down to room temperature on a wire rack. Let the pie cool completely for a firmer filling, and refrigerate it for a few hours once cold.
Serve it with a scoop of vanilla ice cream.
More pie and cherry recipes
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Cherry Pie with Frozen Cherries
This delicious cherry pie features a flaky homemade pie crust and a flavorful cherry filling made from frozen cherries. It's perfect when fresh cherries aren't in season.
Ingredients
Pastry
- 312g (2 ½ cups) all-purpose flour or pastry flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 225g (1 cup) unsalted butter, cold
- 120g (½ cup) natural yogurt, cold
- Ice-water as needed
Filling
- 1 kg (2.2 pounds) frozen dark cherries
- 135g (⅔ cup) granulated sugar
- 28g (4 Tablespoons) cornstarch
- 2 Tablespoons lemon juice
- ½ tablespoon lemon zest
- ½ teaspoon almond extract
- ½ teaspoon salt
- 28g (2 tablespoons) butter, cut into small pieces
Egg wash
- Large egg + 1 tablespoon water, whisked
Instructions
Pie crust
- Combine flour, sugar, and salt in a large mixing bowl or the bowl of a food processor. Chop cold butter into small cubes, and add them to the flour mixture.
- Pulse the food processor, or use a pastry cutter to cut the butter into small pieces, creating a coarse breadcrumb-like texture with plenty of pea-sized butter pieces.
- Add the yogurt to the flour mixture, mixing with a spatula or your hands. If needed, add a teaspoon of water at a time so the dough holds together when pressed but isn't sticky.
- If the butter has softened or the dough is warm, refrigerate it for 30 minutes before proceeding.
- Roll the dough Into a rough 10-Inch (25cm) rectangle on a lightly floured work surface. Fold the bottom third of the dough up to the middle, then fold the top third over it, creating a pamphlet shape.
- Turn the dough a quarter turn, and repeat the roll-and-fold process once more.
- Cut the dough into two equal portions and gently shape each piece into a flat disc using your cupped hands,
- Wrap each dough disc tightly in plastic wrap and chill for at least 2 hours. Chill it in the refrigerator for at least 2 hours or up to 2 days before using it.
The filling
- Combine the frozen cherries, cornstarch, lemon zest, lemon juice, almond extract, sugar, and salt in a large bowl 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. Pour the hot cherry mixture into a large bowl and 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. Add the little pieces of butter on top of the cherries.
- Roll out the second pie crust disc into a 12-inch circle on a lightly floured work surface. Drape this second layer of the pie to create a whole top crust or a lattice 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 50-60 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.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 392Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 298mgCarbohydrates: 57gFiber: 3gSugar: 28gProtein: 5g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Doh! Forgot to mention when to add the yogurt. I completely made the dough without adding it.
So sorry about that Joy! Have updated that instruction step. If you used cold water instead the dough will fortunately still work. 🙂
Hey Ellen ,,l have made two cherry pies for Easter. I know l am suppose to cook the two uncooked pies from frozen and perhaps 10 to 15 minutes longer, but do l still keep the temperature the same 425 F for 15 min then turn down temp to 375 for at least 50 to 60 min , with them being frozen and uncooked an additional 10 to. 15 min
Hey yup I’d still do the initial high temp for 15 minutes ☺️
When do you add the butter to the cherries?
Hey Shannon, it’s at step 3 of the Assembling steps :), Add the little pieces of butter on top of the cherries
The almond extract was a genius addition to this recipe, it blended beautifully with the cherry flavor. Dark black frozen cherries from Costco were perfect and when I weighed out the amount it was the perfect amount to fill a deep dish pie crust. I did use store bought pie crusts, I have tried and never enjoyed making them. Saving this recipe and will be making it again, I want to try the warm filling on a scoop of vanilla ice cream.
So happy you enjoyed the recipe Jim! 😀
Do you think I could make the filling on one day, refrigerate and then assemble and bake the pie later in the week? I am thinking this would work, but wonder what you think?
Hey yup that will work! The filling and crust can be made a couple of days in advance and be assembled later 🙂
Hi ,
My friend would like me to make her a cherry pie, but wants me to freeze it and she will bake it later. I’ve never done that! Wouldn’t that make the pie soggy? I would rather bake it for her , then freeze it.
Hey you can freeze the unbaked pie, it won’t go soggy. Don’t add the egg wash until baking time and when ready to bake, bake it from frozen, don’t defrost it first. It might need 10-15 minutes longer in the oven too 🙂
Can Greek yogurt be used? Also, is it necessary to refrigerate dough for two hours?
Yes to the yogurt, and ideally yes to the refrigeration too for extra flaky dough. You want to give the gluten in the dough time to rest and the butter enough time to chill again. If you can’t do 2 hours, I would still try to chill it as long as possible 🙂
Thanks for the speedy response!