Cherry Pie With Frozen Cherries

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Nothing beats a homemade fruit pie, and if it is a classic like this cherry pie with frozen cherries, you have a guaranteed winner of a recipe. I use frozen cherries, lemon zest, and almond extract to create a bright and slightly tart filling layered under a crisp golden top that can be made any time of the year, no matter what fruit is in season.

Fruit-based desserts like this cherry pie with frozen cherries are one of my favorite ways of incorporating natural sweetness and authentic flavor into baking without using too much refined sugar. This pie highlights the flavors of the cherries, while adding just enough richness to the crust and lattice to keep everything balanced. And if you prefer a dessert made with fresh fruit and a creamier finish, try my ricotta pie with dark chocolate and cherries instead.

This recipe became a staple after I could not find fresh cherries at any store and desperately needed them for my traditional Presidents’ Day treat. Usually, I make my cherry fritters since they have a long-running association with the day and George Washington. But with only frozen cherries at my disposal, I had to pivot and make a cherry pie instead, which luckily is another classic dessert for days like Presidents’ Day and the 4th of July. I was worried that my family and friends would be too disappointed by the absence of fritters to enjoy the pie, but I was wrong. Now every year I have to make 2 cherry desserts to avoid disappointment. Ha!

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🥘 Ingredients

For this cherry pie with frozen cherries, I use baking staples that each serve a clear purpose in this recipe. This is everything I use:

For the crust

All-purpose flour: I use this to help the crust keep its shape, while also staying tender as it bakes.

Sugar: I add a small amount to balance the flavor of the dough.

Salt: This enhances the overall taste of the crust.

Cold butter: I use cold butter to create flaky layers as it melts during baking.

Ice cold water: I add this gradually to bring the dough together without softening the butter. 

For the filling

Frozen pitted cherries: I use these for convenience and a consistent flavor that I can count on year-round

Sugar: I adjust the amount depending on the sweetness of the cherries. 

Lemon juice and zest: This brightens the filling and balances out the sweetness.

Almond extract: I add a small amount to enhance the natural cherry flavor.

Cornstarch: This helps thicken the filling, ensuring clean slices.

Butter: I add small pieces on top of the filling for an extra bit of richness. 

For the topping

Egg: I brush this over the top crust for a golden finish.

Sugar: I sprinkle sugar over the lattice for a crispy texture and light sweetness.

🔪 How To Make

I make this cherry pie in stages and focus on getting each component right before bringing it all together. This is how I make it: 

Prepare the pastry: I start by pulsing the flour, sugar, salt, and cold butter in a food processor until it forms small crumbs.

Form the dough: Then I slowly add the cold water until a dough forms.

Chill dough: I divide the dough into 2 portions, wrap, and chill until firm.

Combine filling ingredients: Next, I cook the cherries with sugar, lemon juice, zest, cornstarch, and almond extract over a low heat for 8-10 minutes until slightly thickened, and set aside to cool completely.

Roll out dough: Once the dough has chilled, I remove one portion from the fridge and roll it out into a circle 1/8 inch thick on a lightly floured surface.

Add bottom crust: Then I line the pie dish with the rolled pastry, and press it into place gently.

Fill crust: I add my cooled filling into the crust and arrange the diced butter pieces over the top of the filling.

Chill, and prep lattice: I place the filled crust into the fridge to chill while I prep my lattice. I roll out the remaining pastry to 1/8 inch thick, large enough to cover the pie dish, then cut into 10 strips about 1 inch wide.

Add egg wash: Then I whisk my egg in a small bowl, and brush the edges of the pastry crust.

Form lattice: I lay 6 strips parallel over the top of the filling, leaving a small space between each. Then I fold back every second strip and lay the remaining 4 strips in a lattice design over the filling.

Trim edges and seal: Next, I trim the edges of the pastry and use my fingers to crimp and seal the edges. I chill the pie for another 30 minutes and preheat the oven to 350F.

Brush top and sprinkle: Just before baking, I brush the top with my remaining egg wash and sprinkle with sugar.

Bake, cool, and serve: Then I bake on the middle shelf for 40-50 minutes until the crust is golden. Once baked, I allow the pie to cool for 2 hours before serving.

📖 Variations

Since I use frozen cherries for this cherry pie, I make it often, which means I have had plenty of time to play around with the recipe. These are 3 of my favorite variations:

Classic crumble topping: I make a classic crumble topping by adding 1 cup flour, 1/2 cup brown sugar, 1/2 cup oats, and 1 teaspoon cinnamon to a food processor with 8 tablespoons of cold cubed butter and pulsing until coarse crumbs form. I love the rustic texture and always finish off with a dusting of powdered sugar before serving.

Berry medley filling: I swap half the cherries for blueberries and raspberries. You can use fresh or frozen berries. I love making this pie with frozen berries and using it as a pick-me-up during gloomy seasons.

Patriotic finish: If I am making this for Presidents’ Day or the 4th of July, I use a star-shaped cookie cutter and cover 1/3 of the pie in stars and the rest in horizontal stripes. My husband loves getting involved in the lattice work, and this was one of his first recipes. 

🍽 Serving Suggestions

When I serve this cherry pie, I like to focus on the fruit and crust. If, like me, you enjoy your pies without much adornment, then I recommend serving them with a dollop of vegan whipped cream. This is an iconic topping for fruit pies as it does not overshadow the flavors. And when it comes to beverages, I have discovered that drinks with a few spicy notes, like my vegan horchata, complement the flavor of the baked fruit. 

My kids do not subscribe to the simple topping ideation and have added all manner of things to their cherry pies. Most recently, it was a scoop of lychee ice cream, which was then followed by a swirl of my blackberry simple syrup. This was all enjoyed with a hearty glass of coconut milkshake. I cannot wait to see what they try next. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover pie covered in the refrigerator for up to 4 days.

Freezing: I freeze either baked or unbaked pie for up to 3 months. 

Reheating: If frozen, I allow the pastry to thaw in the refrigerator until it has softened. Then reheat slices or the whole pie in the oven until warmed through and the crust has become crisp again.

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