Tart Cherry Pie Made With Frozen Cherries Recipe

I am absolutely thrilled to share my favorite Tart Cherry Pie Made With Frozen Cherries Recipe with you! There’s something truly magical about the sweet-tart balance of frozen cherries simmered with vanilla and almond extract, all wrapped up in a buttery, flaky crust that I can’t resist. Using frozen cherries makes this dessert available year-round, so I can indulge in that bright, summery flavor whenever I want. It’s become my go-to pie because it’s surprisingly straightforward to make and always impresses everyone around my table. I promise you’re going to love how effortlessly delicious this pie turns out.

Why You'll Love This Tart Cherry Pie Made With Frozen Cherries Recipe

I’m super passionate about this recipe because the flavors are just perfect. The tartness of the frozen cherries contrasts beautifully with the sweetness, and the subtle hints of vanilla and almond extract give the pie that irresistible depth. Each bite hits this wonderful balance that feels fresh and comforting at the same time. I’ve made this for casual family dinners, festive holiday gatherings, and even as a special treat for weekend brunches, and no one ever fails to ask for seconds.

Another thing I adore about this Tart Cherry Pie Made With Frozen Cherries Recipe is how approachable it is. I don’t consider myself a professional baker, yet this recipe guides me through every step in a way that feels doable and rewarding. From simmering the filling to mixing the crust by hand, I find the process almost therapeutic. Plus, the fact that you can make the filling a day ahead frees up time on the actual baking day. It really stands out as a perfect combination of flavor, texture, and simplicity — a pie that feels effortlessly homemade but absolutely special.

Ingredients You'll Need

The beauty of this pie is in its simplicity: just a handful of ingredients that come together to create a stunning dessert. Each component plays a crucial role, from the tart cherries lending bold color and flavor, to the butter in the crust that provides that melt-in-your-mouth flakiness. Trust me, these essentials make all the difference between an ordinary dessert and a slice you’ll savor.

• Frozen tart cherries: They deliver that perfect balance of tartness and juiciness that fresh cherries can’t always provide out of season.
• Vanilla bean: Using both the seeds and pod adds a rich, aromatic flavor that really elevates the filling.
• Granulated sugar: Sweetens while enhancing the cherries’ natural flavors.
• Salt: Just a pinch to amplify all the other flavors in the pie.
• Cornstarch: Helps thicken the filling perfectly so it’s luscious but not runny.
• Almond extract: Adds a wonderful nutty undertone that pairs beautifully with cherry.
• All-purpose flour: The backbone of the buttery crust — it creates structure without toughness.
• Unsalted butter: Chilled and diced, it’s the secret to that flaky, tender crust everyone craves.
• Ice-cold water: Keeps the dough cool as you mix so the crust stays flaky.
• Egg and water (for egg wash): Give your crust that gorgeous golden sheen and a bit of extra crispness when baked.

Directions

Step 1: Start by making the tart cherry filling. In a large 5-quart pot over medium heat, add the frozen cherries, vanilla bean seeds and the pod itself, sugar, and salt. Stir everything together to coat the cherries in sugar.

Step 2: Cover the pot and let the cherries come to a gentle simmer, stirring occasionally, until the sugar has completely dissolved and the mixture is bubbling nicely—this usually takes about 10 to 12 minutes.

Step 3: Whisk together the cornstarch with cold water to create a slurry, then stir it into the simmering cherry mixture. Keep stirring constantly and cook for another 1 to 3 minutes, until the filling thickens beautifully. Remove from heat and stir in the almond extract.

Step 4: Let the filling cool at room temperature for 3 to 4 hours, then cover and chill it in the refrigerator for 12 to 24 hours. This step is crucial as it allows the filling to set perfectly. Before assembling, discard the vanilla bean pod.

Step 5: While the filling chills, make the pie dough. Whisk together flour and salt in a large bowl. Cut in the chilled butter until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.

Step 6: Gradually add the very cold water, mixing gently with a fork or fingertips, just until the dough comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.

Step 7: When ready to assemble, preheat your oven to 425°F (220°C) and place a rack in the center.

Step 8: Roll out one disk on a floured surface to an 11 to 12 inch circle. Carefully transfer it to your 9-inch pie pan, pressing it gently into place. Prick the bottom crust with a fork several times to prevent bubbles.

Step 9: Spoon the chilled cherry filling evenly into the pie crust and pop it back in the fridge to stay firm while you roll out the top crust.

Step 10: Roll out the second disk to about 10 inches in diameter. For a traditional crust, place it over the filling, trim excess, and crimp the edges. Cut several slits in the top to allow steam to escape. For a pretty lattice crust, cut the dough into strips and weave them over the filling, trimming and crimping edges.

Step 11: Whisk together the egg and a tablespoon of water and gently brush this egg wash over the top crust to encourage a shiny, golden finish.

Step 12: Bake the pie initially at 400°F (205°C) for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 40 to 60 minutes, or until the crust is golden brown and the filling is bubbling in the center. If the crust browns too quickly, loosely cover with foil and continue baking.

Step 13: Once baked, allow the pie to cool for at least 3 to 4 hours to let the filling set properly before slicing and serving.

Servings and Timing

This recipe makes 8 generous servings — perfect for sharing with family and friends during holidays or weekend gatherings. The prep time is approximately 20 minutes, but keep in mind the filling needs to cool and chill for about 15 to 28 hours combined, so plan ahead. Active baking time is around 1 hour, including the temperature adjustment. Total time from start to finish generally spans about 1 hour and 45 minutes of hands-on work spread over a couple of days. The resting and cooling stages are essential for that perfect slice every single time.

How to Serve This Tart Cherry Pie Made With Frozen Cherries Recipe

I adore serving this pie slightly warm, just after cooling to room temperature or with a little warmth. It perfectly complements a scoop of vanilla ice cream or a dollop of freshly whipped cream, which add a beautiful creaminess that contrasts the tart filling. For an elegant finish, I sometimes sprinkle a pinch of toasted slivered almonds on the whipped cream, which ties in nicely with the almond extract in the filling.

If you want to wow your guests, try serving individual slices on pretty plates with a drizzle of chocolate sauce or a sprinkle of powdered sugar for extra charm. I also like pairing this pie with a light herbal tea during afternoon dessert or a crisp white wine like a Riesling, which enhances the cherry’s bright flavors. It’s ideal for family dinner nights, cozy holiday celebrations, or even casual get-togethers where a comforting homemade dessert shines.

For presentation, cut the pie into 8 slices and serve each portion with a garnish of fresh mint leaves or a few fresh cherries on the side. The vibrant red filling looks stunning on a neutral plate. This pie is a true crowd-pleaser, no matter the occasion, and I love how versatile it is for both formal and relaxed meals.

Variations

One of the things I enjoy most about this Tart Cherry Pie Made With Frozen Cherries Recipe is how adaptable it is. If you want to mix up the fruit profile, try substituting half the cherries with blueberries or raspberries for a colorful, flavor-packed twist. For a nutty variation, add chopped pecans or walnuts into the filling or sprinkle on the crust before baking for extra crunch.

If you’re gluten-free or vegan, don’t worry! I’ve experimented using gluten-free all-purpose flour blends and coconut oil (or vegan butter) in place of traditional butter, and I still get a crust that holds beautifully and tastes wonderful. Just remember to adjust liquids slightly and chill the dough thoroughly for best results. For a dairy-free version, almond or oat milk can replace the egg wash by brushing a thin layer of plant milk onto the crust to encourage browning.

Cooking methods can vary too. If your oven runs hot, lowering the initial baking temperature slightly helps prevent over-browning. And if you want a quicker version, using a store-bought pre-made pie dough works fine, although I find homemade dough keeps the pie uniquely tender and crisp.

Storage and Reheating

Storing Leftovers

After enjoying some warm slices, let any leftover pie cool completely to room temperature before covering it tightly with plastic wrap or transferring it to an airtight container. Stored in the fridge, your pie will stay fresh and delicious for up to 4 days. I usually tuck it away on a dedicated shelf to prevent it from picking up any fridge odors.

Freezing

This pie freezes surprisingly well! To freeze, wrap the cooled pie tightly in two layers of plastic wrap and then a layer of aluminum foil to protect it from freezer burn. It keeps best when frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and then warm it gently in a 350°F oven for about 15 to 20 minutes to refresh the crust’s crispness.

Reheating

To reheat leftovers, I recommend warming a slice in the oven rather than the microwave. Place the slice on a baking sheet and heat at 325°F (163°C) for 10 to 15 minutes until the crust is crisp and the filling is warmed through. Microwaves tend to make the crust soggy, which is something I try to avoid. Heating in the oven restores that fresh-baked texture and the full flavor of the cherries beautifully.

FAQs

Can I use fresh cherries instead of frozen for this recipe?

Absolutely! Fresh cherries work wonderfully, especially in season. You may need slightly less cooking time for the filling since fresh cherries release juice quickly. Just pit and measure about 8 cups for the recipe.

How do I prevent the crust from getting soggy?

There are a few tricks I use: pricking the bottom crust before adding filling, chilling the crust dough well before baking, and baking at a high temperature initially to set the crust. Also, letting the filling chill and thicken before adding it prevents excess liquid during baking.

Can I make the pie completely ahead of time?

Yes! The filling should be made and chilled at least 12 hours ahead for the best consistency. You can assemble the entire pie a day in advance and keep it refrigerated, then bake it fresh when you’re ready to serve.

What’s the best way to get a lattice crust to stay together?

I recommend chilling the dough strips before weaving them on the pie. Use a sharp knife for clean cuts and gently pinch or crimp the edges to seal. A bit of egg wash on the edges helps them stick together as they bake.

Can I add spices like cinnamon or nutmeg to the filling?

Definitely! I sometimes add a pinch of cinnamon or a hint of ground nutmeg to warm up the flavor, especially in fall or winter. Just be careful not to overpower the cherry’s natural tanginess.

Conclusion

I truly hope you give this Tart Cherry Pie Made With Frozen Cherries Recipe a try soon because it’s one of those desserts that bring joy every single time I make it. It’s comforting yet elegant, easy enough to prepare at home, and bursting with flavors that brighten any meal. When friends or family take that first bite and their eyes light up, I know the effort was so worth it. Happy baking and enjoy every delicious slice!

Tart Cherry Pie Made With Frozen Cherries Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

A classic Tart Cherry Pie made with frozen tart cherries, bursting with bright, tangy flavor and encased in a flaky, buttery homemade crust. This recipe involves a luscious cherry filling thickened with cornstarch, delicately flavored with vanilla and almond extract, and a tender, flaky pie dough. Chilling the filling and dough beforehand ensures the perfect texture and flavor balance. Finished with an egg wash and baked to golden perfection, this pie is ideal for any occasion and serves 8.

• Author: Mira
• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes plus 12 to 24 hours chilling
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Cherry Filling

• 8 cups frozen tart cherries
• 1 vanilla bean (split lengthwise and seeds scraped out, add seeds and bean)
• 2 cups granulated white sugar
• ½ teaspoon salt
• 6 tablespoons cornstarch (dissolved in ¾ cup cold water to form a slurry)
• 1 teaspoon almond extract

Pie Dough

• 2 ½ cups all-purpose flour
• ¾ teaspoon salt
• 1 cup unsalted butter (chilled and diced)
• ¾ cup ice-cold water (plus more as needed)

Egg Wash

• 1 egg (lightly beaten)
• 1 tablespoon water

Cook Mode Prevent your screen from going dark

Instructions

1. Make the Tart Cherry Filling: In a 5-quart pot over medium heat, combine the frozen cherries, vanilla bean (including seeds), sugar, and salt. Stir to coat the cherries in sugar, cover, and cook until sugar dissolves and cherries simmer, about 10 to 12 minutes, stirring occasionally.
2. Thicken the Filling: Stir in the prepared cornstarch slurry and cook for 1 to 3 minutes, stirring constantly until thickened. Remove from heat and stir in almond extract.
3. Cool and Chill the Filling: Let the filling cool at room temperature for 3 to 4 hours, then refrigerate for 12 to 24 hours to thicken fully. Remove and discard the vanilla bean before using.
4. Make the Pie Dough: Whisk together flour and salt in a large bowl. Cut in the chilled butter using a fork, pastry cutter, or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces.
5. Add Water to Form Dough: Gradually drizzle in cold water, mixing gently with a fork or fingertips until dough just comes together. Avoid overworking. Form dough into a ball.
6. Chill the Dough: Divide dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
7. Preheat Oven and Prepare Pan: Position a rack in the center of the oven and preheat to 425°F. Prepare a 9-inch pie pan; place foil underneath to catch drips if desired.
8. Roll Out Bottom Crust: On a floured surface, roll out one dough disk into an 11 to 12-inch circle. Fold, lift, and transfer to pie pan. Unfold and fit into pan, pushing dough into bottom and sides. Prick bottom crust with a fork several times.
9. Add Filling: Pour chilled cherry filling evenly into the bottom crust. Return pie to the fridge while rolling out top crust.
10. Roll Out Top Crust: Roll second dough disk into a 10-inch circle. For regular crust, place whole circle over filling, tuck edges, and flute or crimp. Cut 6 to 8 slits for steam vents. For lattice crust, cut dough into 1-inch strips, weave over filling, trim excess, and crimp edges.
11. Apply Egg Wash: Whisk together the egg and water, then brush lightly over the top crust to encourage golden browning.
12. Bake the Pie: Bake at 400°F for 20 minutes. Reduce temperature to 375°F and bake for an additional 40 to 60 minutes until the crust is golden and filling bubbles. If crust browns too fast, cover with foil after 1 hour.
13. Cool Before Serving: Allow the pie to cool until lukewarm, about 3 to 4 hours, so the filling sets properly before slicing and serving.

Notes

• The cornstarch slurry must be made by dissolving 6 tablespoons of cornstarch in ¾ cup cold water before adding to the hot cherry mixture to avoid lumps.
• Chilling the filling overnight thickens it perfectly for a firm pie slice.
• Use ice-cold water for dough to ensure a flaky crust; avoid overhandling.
• If the pie crust edges brown too quickly during baking, cover them with foil to prevent burning.
• Using a vanilla bean gives a natural fragrant vanilla flavor; discard the bean pod before baking.
• A lattice top crust adds decorative appeal and allows the filling to breathe while baking.