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Tart Cherry Pie Made With Frozen Cherries Recipe

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4.3 from 35 reviews

This classic Tart Cherry Pie uses frozen tart cherries combined with a fragrant vanilla bean and almond extract to create a rich, tangy filling. A homemade buttery pie crust encases the luscious cherry mixture, baked to a golden perfection with an option of a solid or lattice top crust. Perfectly chilled filling and flaky dough ensure a deliciously textured pie with a balance of sweetness and tartness, ideal for dessert or special occasions.

  • Total Time: 4 hours 40 minutes (including chilling times)
  • Yield: 8 servings

Ingredients

Filling Ingredients

  • 8 cups frozen tart cherries
  • 1 vanilla bean (split open lengthwise and seeds scraped out, seeds and bean included)
  • 2 cups granulated white sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cornstarch (dissolved in 3/4 cup cold water to form slurry)
  • 1 teaspoon almond extract

Pie Dough Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup unsalted butter (chilled and diced)
  • 3/4 cup ice-cold water (plus more as needed)

Egg Wash

  • 1 egg (lightly beaten)
  • 1 tablespoon water

Instructions

  1. Make the Tart Cherry Filling: In a 5-quart pot over medium heat, combine the frozen cherries, vanilla bean (scrapings and bean), sugar, and salt. Stir occasionally and cover, cooking until the sugar dissolves and cherries simmer, about 10 to 12 minutes.
  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 Filling: Let the filling cool at room temperature for 3 to 4 hours, then refrigerate for 12 to 24 hours to thicken. Remove and discard the vanilla bean before assembling the pie.
  4. Make the Pie Dough: Whisk flour and salt in a large bowl. Cut in chilled butter using a fork, pastry cutter, or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add cold water, mixing until dough forms a ball. Adjust water amount as needed.
  5. Chill Dough: Divide dough into two equal disks, wrap in plastic, and refrigerate for at least 30 minutes or up to 3 days.
  6. Preheat Oven and Prepare Pie Plate: Set oven to 425°F (218°C) with a rack in the center. Place a 9-inch pie pan on a foil-lined sheet to catch drips.
  7. Roll Out Bottom Crust: On a floured surface, roll one dough disk into an 11 to 12-inch circle. Transfer it to the pie plate, pressing into bottom and sides. Poke holes in the crust bottom with a fork.
  8. Add Filling: Pour chilled cherry filling evenly into the crust. Refrigerate while preparing the top crust.
  9. Roll Out Top Crust: Roll the second dough disk into a 10-inch circle for a regular top or cut into 1-inch strips for a lattice top. For a regular crust, place the dough on filling, tuck edges under, flute or press with a fork, and cut slits for steam vents. For lattice, weave strips over the filling, trim excess, and crimp edges if desired.
  10. Apply Egg Wash: Whisk together egg and water, then lightly brush over the crust for a golden finish.
  11. Bake Pie: Bake at 400°F (204°C) for 20 minutes, then reduce to 375°F (190°C) and bake for an additional 40 to 60 minutes until the crust is golden and filling bubbles. Cover with foil if crust browns too quickly after 1 hour.
  12. Cool Pie: Allow the pie to cool for 3 to 4 hours until lukewarm to let the filling set properly before slicing and serving.

Notes

  • The cornstarch slurry should be prepared by dissolving 6 tablespoons cornstarch in 3/4 cup cold water before adding to the filling to avoid lumps.
  • Chilling the filling overnight helps achieve the perfect thick consistency for the pie.
  • If the pie crust edges brown too quickly during baking, covering them loosely with aluminum foil prevents burning while the pie finishes baking.
  • Use a glass or light-colored pie plate to monitor crust doneness more easily.
  • Frozen tart cherries can be used directly from freezer; no need to thaw before cooking.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert Pie
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/tart-cherry-pie-made-with-frozen-cherries-recipe/