cherry pie recipe with frozen cherries
The Best cherry pie recipe with frozen cherries
I love how this pie balances rich, homemade crust with the bright, juicy fruit. It’s not too heavy, but it’s still satisfying, making it perfect for both casual meals and special occasions. Plus, frozen cherries mean you can prep ahead—just thaw and bake—so it’s a hands-off way to enjoy something delicious without the stress. And since it’s made with real fruit, it’s a lighter option than some sweeter desserts, giving you a little something sweet without the guilt. It’s a recipe that’s as easy as it is delicious, and that’s why it’s always in my rotation.
Easy Frozen Cherry Pie with a Crispy Crust
A simple, no-fuss cherry pie made with frozen cherries and a buttery crust. Perfect for a quick dessert that’s always a crowd-pleaser.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 tsp salt
- 1/2 cup ice water
- 2 (14 oz) packages frozen tart cherries, thawed
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Combine flour, salt, and butter in a bowl. Use your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. -
2
Gradually add ice water, one tablespoon at a time, until the dough comes together. Chill for 15 minutes. -
3
Roll out half the dough on a floured surface to fit your pie dish. Press it into the bottom and up the sides, crimping the edges with a fork. -
4
Thaw the cherries, then drain any excess liquid. Stir in sugar, lemon juice, and vanilla. Pour into the crust. -
5
Roll out the remaining dough and cut into strips for a lattice top. Arrange strips over the filling, securing with pie weights or dried beans. -
6
Bake for 35–40 minutes, until the crust is golden and the filling bubbles. Cool before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Frozen Cherry Pie with a Crispy Crust Works
❓ Frequently Asked Questions About Frozen Cherry Pie with a Crispy Crust
How do I thaw frozen cherries before using them in pie?
Thaw frozen cherries overnight in the refrigerator, or transfer them to a colander and rinse under cold water to remove any ice. Stir gently to break up any clumps, then drain well before adding to your filling. Avoid thawing at room temperature—this can cause them to release excess moisture, which may make your pie soggy.
Can I substitute fresh cherries for frozen ones in this recipe?
Yes, you can, but adjust the quantity slightly. Fresh cherries are usually denser, so use about 15% fewer by weight (e.g., 2 pounds fresh cherries instead of 2.5 pounds frozen). Pit them yourself if you prefer, or skip pitting for a quicker prep. Fresh cherries may also require a splash of lemon juice to prevent browning.
What if my filling turns too thick after baking?
A slightly thick filling is fine, but if it’s too dense, loosen it with a splash of water, apple cider, or even a bit of corn syrup (just 1–2 tablespoons). Stir gently to combine, then return the pie to the oven for 5–10 minutes. For a lighter texture, reduce the sugar slightly in the filling or add a pat of butter to the crust before filling.
How long should I bake the cherry pie until it’s done?
Bake until the filling is bubbling vigorously and the edges of the crust are golden brown, usually 35–40 minutes at 375°F. The pie is done when a knife inserted near the center comes out clean. If the crust browns too quickly, tent it with foil for the last 10 minutes. Overbaking can dry out the filling, so watch closely.
Why does my pie crust sometimes crack or puff up while baking?
Cracks or puffing in the crust are normal and usually harmless. They happen when the dough expands too quickly or when the oven isn’t stable. To prevent cracks, chill the dough for at least 30 minutes before rolling. If it puffs up, gently press it down with a fork or your fingers to flatten it before adding the filling. For extra stability, brush the crust with a light coating of egg wash before baking.
