Classic Cherry Pie From Frozen Cherries

Simple and amazing tasting cherry pie recipe using frozen cherries. You can use tart or sweet cherries and homemade or premade crust.

If you are looking for a classic cherry pie flavor and texture using frozen cherries, this is the recipe for you!

This recipe is incredibly easy to make and only needs a handful of common ingredients. Prep time is super quick and you will have a fresh baked cherry pie without the long wait.

I love baking cherry pies and I make them year-round. And because this pie is made from frozen cherries, it’s my go to recipe when cherries aren’t in season.

I’m sure you and your family will love it too. It fills the house with a wonderful aroma and it’s one of the easiest cherry pie recipes around.

Related Recipe: Cherry pie from canned cherries

How to Bake Cherry Pie using Frozen Cherries

Prep for this recipe is super easy and if you go with a premade crust, it only takes minutes to get your pie in the oven. And bake time is less than an hour so this is a quick and easy recipe you can make anytime of year.

This recipe yields one cherry pie, and only requires a sauce pan and a 9″ pie pan (and a wooden spoon for stirring).

I’ve made sure to use only common ingredients so you should have no need for any substitutions, but I will go over alternative ingredient options just in case.

Related: How to freeze cherry pie

Ingredients

This recipe offers some flexibility so you can get the type of flavor you prefer. While I particularly enjoy the flavor of tart cherries, you can use sweet cherries if that’s more to your liking.

We also call for almond extract to capture that classic cherry pie flavor, but you can opt for another flavor or omit it altogether.

Related: How to reheat cherry pie

I’m a huge fan of being flexible when baking, and this recipe allows you to find the flavor profile that suits you and your family’s tastes.

• Frozen Cherries
• Almond Extract
• Granulated Sugar
• Cornstarch
• Butter
• Pie Crust

Substitutions and Alternatives

While this recipe uses common ingredients to avoid the need for substitutions, I still want to cover some options just in case you are out of anything.

Keep in mind that subbing ingredients can alter the final flavor and texture of your cherry pie, but they will all work in a pinch.

Granulated Sugar: White sugar provides the sweetness for your cherry pie, but if you are all out there are other sweeteners you can use instead. Go with palm sugar, cane sugar, maple sugar, or brown sugar if that’s all you have. Use a 1:1 sub ratio.

Cornstarch: Cornstarch provides your cherry pie filling with thickness. If you are out of cornstarch you will need to use an alternative thickener to avoid a runny filling. You can use all-purpose flour, tapioca flour, or almond flour instead.

Related: Cornstarch alternatives

Butter: Butter provides flavor and aids the structure of your filling. If you are out of butter you can use ghee, shortening, or margarine.

Almond Extract: Almond extract provides that classic cherry pie flavor. Check out my guide for all your almond extract substitute options.

Instructions

Once all your ingredients are gathered and you have your pie pan and saucepan ready, it’s time to get baking!

While you can use an 8″ pie pan with this recipe, I usually go with a 9″ pan. The instructions are geared for those using a premade crust, but you can go with a homemade crust as well.

Simply prepare your crust dough before you start making your pie filling. Otherwise, follow the recipe instructions without any other changes.

Step 1: Preheat oven to 375 degrees.

Step 2: Pour frozen cherries into your saucepan, cover, and bring to low heat. Allow cherries to cook for approximately 3 minutes. This will reduce some of the liquid.

Step 3: While your cherries are heating up, add your cornstarch and granulated sugar to a mixing bowl and stir until combined.

Step 4: Remove saucepan from heat.

Step 5: Stir cornstarch mixture into your cherries in your saucepan. Stir until cherries are evenly coated.

Step 6: Return cherry mixture to medium low heat. Stir constantly until your filling has thickened up. This takes approximately ten minutes but stove temperature do vary so keep an eye on the thickness of your pie filling.

Step 7: Remove saucepan from heat and set aside for about 3 minutes.

Step 8: Line pie pan with first pie crust. Remove excess dough from edges.

Step 9: Pour cherry pie filling into crust lined pie pan.

Step 10: Place butter slices evenly on the top of your pie filling.

Step 11: Place second pie crust on top of pie and pinch edges together with your fingers. Cut slits in your top crust for ventilation.

Step 12: Sprinkle sugar on the top crust.

Step 13: Cover the edges of your crust with aluminum foil.

Step 14: Bake your pie for 45-55 minutes. Your pie is done when your crust is golden brown and your filling is bubbling up.

Step 15: Carefully remove your pie from the oven and cool on a wire rack.

Step 16: Serve warm and enjoy!

Recipe Notes

• This cherry pie tastes great topped with ice cream or whipped cream
• You can also use a lattice top crust
• When making your filling, you can make it thinner by adding a little bit of water or thicken it by adding more cornstarch. Gradually add cornstarch while stirring until desired thickness is achieved.
• To store your cherry pie, cover it and keep it in the refrigerator for up to one week.