Cherry Pie Using Frozen Fresh Cherries

This Cherry Pie is made with frozen fresh cherries, giving it a vibrant, natural flavor with no added chemicals. Encased in a buttery, flaky crust, it’s a classic dessert that’s perfect for any occasion.

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Yield
Serves 6–8

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Ingredients

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6–8 tablespoons ice water

For the Cherry Filling:

• 5 cups frozen pitted cherries (no need to thaw)
• 3/4 cup granulated sugar (adjust based on sweetness of cherries)
• 3 tablespoons cornstarch
• 1/4 teaspoon almond extract (optional)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces

For the Topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

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Instructions

Step 1: Make the Pie Crust

1. In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overmix.
4. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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Step 2: Prepare the Cherry Filling

1. In a medium saucepan, combine the frozen cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices (about 5–7 minutes).
2. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a smooth slurry.
3. Temper the slurry by mixing in 2–3 tablespoons of the warm cherry juice before adding it to the saucepan. Stir constantly to avoid lumps.
4. Cook for another 2–3 minutes, or until the filling thickens. Remove from heat and stir in the vanilla and almond extracts. Let the filling cool slightly.

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Step 3: Assemble the Pie

1. Preheat your oven to 375°F (190°C).
2. Roll out one disk of chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges to leave a slight overhang.
3. Pour the cherry filling into the crust and dot the filling with small pieces of butter.
4. Roll out the second disk of dough and place it over the filling. Trim the edges and crimp the top and bottom crusts together to seal. Cut slits in the top crust to allow steam to escape.
5. Brush the top crust with beaten egg and sprinkle with granulated sugar.

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Step 4: Bake the Pie

1. Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbly.
2. If the edges of the crust brown too quickly, cover them with strips of aluminum foil.

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Step 5: Cool and Serve

1. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
2. Slice and serve warm or at room temperature.

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How It Looks and Tastes
This pie has a flaky golden crust encasing a rich, glossy cherry filling that’s perfectly sweet and slightly tart. Each bite is a burst of juicy cherry goodness!

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Nutritional Information (Per Slice, Based on 8 Slices):
Calories: 410 | Fat: 20g | Saturated Fat: 12g | Carbohydrates: 55g | Fiber: 2g | Sugars: 30g | Protein: 4g

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Kitchen Tips

1. Frozen Cherries: No need to thaw the cherries; they cook perfectly from frozen.
2. Thickening: Add more cornstarch if you prefer a thicker filling, or reduce it for a juicier pie.
3. Crust Options: Use a lattice top for a decorative touch or stick to a solid crust for simplicity.
4. Storage: Store leftovers in the refrigerator for up to 3 days. Reheat slices in the oven for a freshly baked texture.