13 Best Cherry Pie with Frozen Cherries Recipes 2026

Cherry pie with frozen cherries is the kind of bake that rescues a Tuesday night and anchors a holiday table, all from a bag of fruit you keep in the freezer. Frozen cherries are picked and pitted at peak ripeness, so the filling tastes just as bright in January as it does in July, and you skip the sticky work of pitting a bowl of fresh fruit. Every recipe below treats the frozen fruit as the star, with a complete crust, filling, and topping so you can pick one and bake it start to finish.

What ties this list together is a weeknight-friendly attitude: classic to creative, from a showstopping lattice to a no-bake cream pie you can stir together while the kids do homework. Most use a basic all-butter pie dough (or a smart shortcut), and every one includes a thickener that actually sets up with frozen fruit. Scan the table below to find your match, then jump to the recipe.

Cherry Pie with Frozen Cherries at a Glance

Recipe	Time	Difficulty	Best for
1. Classic Lattice Cherry Pie	2 hr 30 min	Medium	Holiday centerpiece
2. Easy Crumble-Top Cherry Pie	1 hr 45 min	Easy	Weeknight baking
3. Sour Cherry Pie	2 hr 45 min	Medium	Tart flavor lovers
4. Mini Cherry Pies	1 hr 30 min	Easy	Small batches and lunchboxes
5. Dutch Crumb Cherry Pie	1 hr 50 min	Easy	Bakery-style streusel
6. Cherry and Almond Cream Pie	2 hr 15 min	Medium	French pastry feel
7. No-Bake Frozen Cherry Cream Pie	40 min plus chill	Easy	No-oven summer dessert
8. Frozen Cherry Crumble Slab Pie	2 hr	Easy	Potlucks and crowds
9. Frozen Cherry Hand Pies	1 hr 45 min	Easy	Portable snacks
10. Frozen Cherry Galette	1 hr 30 min	Easy	Rustic free-form pie
11. Frozen Cherry Custard Pie	2 hr	Medium	Pudding-and-cherry fans
12. Chocolate Chunk Cherry Pie	2 hr 30 min	Medium	Black-forest flavor
13. Cherry Pie with Bourbon Vanilla Glaze	2 hr 45 min	Medium	Bakery-style finish

A quick note on equipment: a glass pie plate lets you see the bottom browning, which helps prevent the soggy bottom that ruins so many fruit pies. If you want recommendations, our 12 best pie pans for home bakers roundup compares glass, metal, and ceramic. And if you would rather not make dough from scratch today, the easy homemade pie crust recipe from scratch is the one our team uses most weeks.

1. Classic Lattice Cherry Pie with Frozen Cherries

This is the pie to bake when you want a true double-crust cherry pie with a woven lattice and a glossy, sliceable filling. The trick is cooking the frozen cherries with cornstarch on the stove first so the starch fully activates before it ever meets the oven. That step is the difference between a pie you can slice cleanly and one that runs across the plate.

Yield: 1 (9 inch) pie, 8 slices · Prep: 30 min · Cook: 1 hr 10 min · Total: 2 hr 30 min (plus cooling) · Difficulty: Medium

Ingredients

• For the crust: 2 1/2 cups (320 g) all-purpose flour, 1 tbsp granulated sugar, 1 tsp fine sea salt, 1 cup (226 g) cold unsalted butter cubed, 1/2 cup (120 ml) ice water, 1 tbsp apple cider vinegar
• For the filling: 5 cups (700 g) frozen dark sweet cherries, 3/4 cup (150 g) granulated sugar, 1/4 cup (32 g) cornstarch, 2 tbsp fresh lemon juice, 1/4 tsp almond extract, 1/2 tsp vanilla extract, pinch of salt
• For finishing: 1 large egg beaten with 1 tbsp water, 1 tbsp coarse sparkling sugar

Instructions

1. Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized chunks remain. Drizzle in ice water and vinegar, pulse just until the dough starts to clump.
2. Divide in half, shape into discs, wrap, and chill at least 1 hour (up to 2 days).
3. Combine frozen cherries, sugar, cornstarch, lemon juice, almond extract, vanilla, and salt in a saucepan. Cook over medium heat, stirring often, until the mixture bubbles and thickens, about 8 to 10 minutes. Cool to room temperature, then chill 30 minutes.
4. Roll one disc into a 12 inch round and line a 9 inch pie plate. Spoon in the cooled filling.
5. Roll the second disc and cut into 10 strips. Weave a lattice over the filling on a sheet of parchment first, then drape it over the pie (this trick keeps filling from oozing out as you position strips). Trim and crimp edges.
6. Brush with egg wash and sprinkle with sparkling sugar. Bake at 425°F (220°C) for 20 minutes, then reduce to 350°F (175°C) and bake 40 to 50 minutes more, until the filling bubbles thickly through the lattice and the crust is deeply golden.
7. Cool on a rack at least 4 hours before slicing so the filling sets.

Tip: If the edges brown before the center is done, slide a pie shield or a ring of foil over the rim for the last 20 minutes.

Swap it: Use frozen sour cherries and bump the sugar to 1 cup (200 g) for a tarter pie.

Storage: Covered at room temperature for 1 day, or refrigerated up to 4 days. The whole pie freezes well for up to 3 months; thaw overnight in the fridge.

2. Easy Crumble-Top Cherry Pie with Frozen Cherries

If the thought of weaving a lattice makes you put the rolling pin away, this crumble-top version gives you all the cherry pie flavor with about a third of the fuss. The buttery oat streusel bakes up golden and crunchy, and the filling underneath stays thick and glossy thanks to a quick stovetop cook. It is the recipe our team reaches for on a Wednesday when the craving hits and the oven is already on for dinner.

Yield: 1 (9 inch) pie, 8 slices · Prep: 15 min · Cook: 1 hr · Total: 1 hr 45 min (plus cooling) · Difficulty: Easy

Ingredients

• For the crust: 1 1/4 cups (160 g) all-purpose flour, 1/2 tsp salt, 1/2 cup (113 g) cold butter cubed, 3 to 4 tbsp ice water
• For the filling: 5 cups (700 g) frozen sweet cherries, 2/3 cup (135 g) granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1/2 tsp vanilla, pinch of salt
• For the crumble: 3/4 cup (95 g) all-purpose flour, 1/2 cup (100 g) brown sugar, 1/2 cup (45 g) old-fashioned oats, 1/2 tsp cinnamon, 1/4 tsp salt, 1/2 cup (113 g) cold butter cubed

Instructions

1. Make the crust: pulse flour and salt, cut in butter until crumbly, drizzle in ice water until the dough just holds. Press into a disc, wrap, and chill 30 minutes.
2. Roll out and fit into a 9 inch pie plate. Chill while you make the filling.
3. Cook frozen cherries, sugar, cornstarch, lemon juice, vanilla, and salt in a saucepan over medium heat, stirring, until thick and glossy, about 8 minutes. Cool slightly.
4. Make the crumble: mix flour, brown sugar, oats, cinnamon, and salt. Cut in butter until clumps form.
5. Spread filling into the chilled crust and scatter crumble evenly over the top.
6. Bake at 400°F (205°C) for 20 minutes, then reduce to 350°F (175°C) and bake 30 to 35 minutes more, until the crumble is deep golden and filling bubbles at the edges.
7. Cool at least 3 hours before slicing.

Tip: Use your fingers or a pastry blender for the crumble; a food processor tends to overwork the butter and you lose those crunchy clumps.

Swap it: Stir 1/2 cup (85 g) white chocolate chips into the crumble for a sweeter, candy-shop version.

Storage: Room temperature 1 day or refrigerated up to 4 days. Reheat slices in a 300°F (150°C) oven to re-crisp the crumble.

3. Sour Cherry Pie with Frozen Cherries

Sour cherries make a pie that tastes more like cherries and less like cherry candy, with a deep ruby color and a flavor that holds up next to anything on the holiday table. The trick is balancing that tartness with enough sugar and a touch of almond extract, then letting the filling chill before baking so the cornstarch does its job. If you only have frozen sweet cherries, the swap in the variation below works beautifully.

Yield: 1 (9 inch) pie, 8 slices · Prep: 30 min · Cook: 1 hr 10 min · Total: 2 hr 45 min (plus chilling) · Difficulty: Medium

Ingredients

• For the crust: 2 1/2 cups (320 g) all-purpose flour, 1 tsp salt, 1 tbsp sugar, 1 cup (226 g) cold butter cubed, 1/2 cup (120 ml) ice water
• For the filling: 5 cups (700 g) frozen sour cherries, 1 cup (200 g) granulated sugar, 1/4 cup (32 g) cornstarch, 2 tbsp lemon juice, 1/2 tsp almond extract, 1/4 tsp salt
• For finishing: 1 egg beaten with 1 tbsp water, 2 tbsp coarse sugar

Instructions

1. Make the pie dough, divide, and chill as in Recipe 1.
2. Combine frozen sour cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a saucepan. Cook over medium heat, stirring, until the mixture bubbles and turns translucent, about 10 minutes. Transfer to a bowl, cool, then chill 1 hour.
3. Roll out one disc, line a 9 inch pie plate, and fill with the chilled filling.
4. Roll the second disc, cut into strips, and weave a lattice over the top on parchment before draping over the pie. Trim and crimp.
5. Brush with egg wash, sprinkle with coarse sugar, and bake at 425°F (220°C) for 20 minutes. Reduce to 350°F (175°C) and bake 40 to 50 minutes more, until the filling bubbles slowly in the center.
6. Cool at least 4 hours before slicing; overnight in the fridge gives the cleanest cuts.

Tip: A glass pie plate is your friend here because you can see the bottom crust browning. Lift the pie with an oven mitt and peek underneath before pulling it out.

Swap it: Use 4 cups (560 g) frozen sweet cherries plus 1 cup (150 g) frozen raspberries, and keep the sugar at 1 cup, for a sweet-tart hybrid that is very forgiving.

Storage: Refrigerate up to 4 days, loosely covered. Freeze whole or in slices up to 3 months.

4. Mini Cherry Pies with Frozen Cherries

Mini cherry pies are the answer when you have half a bag of frozen cherries left and do not want a whole pie calling your name. They bake in a muffin tin, which means everyone gets their own personal pie and the crust-to-filling ratio is unbeatable. They also freeze beautifully, so you can stash a few for a lunchbox surprise or a last-minute dessert.

Yield: 12 mini pies · Prep: 25 min · Cook: 25 min · Total: 1 hr 30 min (plus cooling) · Difficulty: Easy

Ingredients

• 1 batch pie dough for a single crust (about 1 1/4 cups / 160 g flour, 1/2 cup / 113 g butter, 1/4 cup / 60 ml ice water)
• 3 cups (420 g) frozen sweet cherries, chopped
• 1/3 cup (65 g) granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/4 tsp almond extract
• 1 egg beaten with 1 tbsp water, for wash
• Coarse sugar, for sprinkling

Instructions

1. Roll out the dough on a floured surface to about 1/8 inch thick. Cut 12 rounds with a 4 inch cutter and press into a greased muffin tin.
2. Cook cherries, sugar, cornstarch, lemon juice, and almond extract in a saucepan over medium heat until thick and glossy, about 7 minutes. Cool 10 minutes.
3. Spoon about 1 1/2 tablespoons of filling into each dough cup.
4. Cut small vents in the remaining dough scraps and lay a round on top, or cut strips to make tiny lattices. Press edges with a fork to seal.
5. Brush with egg wash and sprinkle with coarse sugar.
6. Bake at 375°F (190°C) for 22 to 25 minutes, until the crust is golden and the filling bubbles at the vents.
7. Cool in the tin 10 minutes, then transfer to a rack.

Tip: Roll the dough scraps into a single sheet and chill for 10 minutes before cutting tops; warm scraps shrink in the oven.

Swap it: Use pie crust scraps and a tablespoon of jam to make tiny thumbprint cookies while the pies bake.

Storage: Room temperature up to 2 days, refrigerated up to 5 days, or frozen up to 2 months in a zip-top bag.

5. Dutch Crumb Cherry Pie with Frozen Cherries

A Dutch crumb pie is the kind of thing you see in the window of a good bakery in Amsterdam: a single bottom crust, a thick fruit filling, and a mountain of buttery cinnamon streusel on top. There is no lattice to weave and no top crust to roll, which makes this one of the most forgiving cherry pie recipes for beginners. The streusel does the heavy lifting for texture.

Yield: 1 (9 inch) pie, 8 slices · Prep: 20 min · Cook: 1 hr · Total: 1 hr 50 min (plus cooling) · Difficulty: Easy

Ingredients

• For the crust: 1 1/4 cups (160 g) flour, 1/2 tsp salt, 1/2 cup (113 g) cold butter, 3 to 4 tbsp ice water
• For the filling: 5 cups (700 g) frozen tart cherries, 3/4 cup (150 g) sugar, 1/4 cup (32 g) cornstarch, 1 tbsp lemon juice, 1/2 tsp cinnamon, pinch of salt
• For the crumb: 1 cup (125 g) flour, 2/3 cup (135 g) brown sugar, 1 tsp cinnamon, 1/2 tsp salt, 1/2 cup (113 g) cold butter cubed

Instructions

1. Mix flour and salt, cut in butter until crumbly, drizzle in ice water until dough holds. Press into a disc, wrap, and chill 30 minutes.
2. Roll out and line a 9 inch pie plate.
3. Cook cherries, sugar, cornstarch, lemon juice, cinnamon, and salt in a saucepan over medium heat until thick, about 8 minutes. Cool slightly.
4. Make the crumb: combine flour, brown sugar, cinnamon, and salt. Cut in butter until large clumps form.
5. Pour filling into the crust and scatter crumb generously over the top, covering all the fruit.
6. Bake at 400°F (205°C) for 20 minutes, then reduce to 350°F (175°C) and bake 35 to 40 minutes more, until the crumb is deeply golden and the filling bubbles at the edges.
7. Cool at least 3 hours before slicing so the filling sets.

Tip: Make the crumb ahead and keep it in the freezer for 10 minutes; cold clumps bake up crunchier.

Swap it: Add 1/4 cup (45 g) finely chopped toasted almonds to the crumb for a nutty crunch.

Storage: Room temperature up to 1 day, refrigerated up to 4 days. Reheat slices in a 325°F (160°C) oven for 10 minutes.

6. Frozen Cherry and Almond Cream Pie

This is the pie to make when you want a little French bakery drama without a full pastry course. A blind-baked shell is filled with almond frangipane, then topped with glazed frozen cherries that roast in the oven until jammy. The almond-cream layer keeps the bottom crust crisp and adds a marzipan-like depth that cherries love. It looks harder than it is.

Yield: 1 (9 inch) pie, 8 slices · Prep: 30 min · Cook: 55 min · Total: 2 hr 15 min (plus chilling) · Difficulty: Medium

Ingredients

• 1 (9 inch) blind-baked pie shell, cooled
• For the frangipane: 1/2 cup (113 g) butter, softened, 1/2 cup (100 g) sugar, 2 large eggs, 1 cup (100 g) almond flour, 1/4 cup (30 g) all-purpose flour, 1 tsp vanilla, 1/4 tsp almond extract, pinch of salt
• For the topping: 3 cups (420 g) frozen sour or sweet cherries, 1/4 cup (50 g) sugar, 1 tbsp cornstarch, 1 tbsp lemon juice, 2 tbsp apricot jam for glaze

Instructions

1. Blind bake the pie shell at 375°F (190°C) for 18 minutes, remove the weights, and bake 5 more minutes. Cool.
2. Beat butter and sugar until pale and fluffy, about 3 minutes. Beat in eggs one at a time. Mix in almond flour, flour, vanilla, almond extract, and salt until smooth.
3. Spread the frangipane evenly into the cooled shell.
4. Cook cherries, sugar, cornstarch, and lemon juice in a saucepan until just thick, about 5 minutes. Cool 10 minutes.
5. Arrange cherries in neat concentric circles over the frangipane, pressing in gently.
6. Bake at 350°F (175°C) for 30 to 35 minutes, until the frangipane is set and lightly golden at the edges.
7. Warm the apricot jam with 1 tsp water and brush over the warm cherries for a glossy finish. Cool at least 1 hour before slicing.

Tip: Pat the frozen cherries dry with a paper towel before arranging; less surface water means a shinier glaze.

Swap it: Skip the glaze and dust with powdered sugar just before serving.

Storage: Refrigerate up to 3 days, loosely covered. Best enjoyed within 2 days while the frangipane is still tender.

7. No-Bake Frozen Cherry Cream Pie

When it is too hot to even think about turning on the oven, this no-bake cherry cream pie comes together in about 40 minutes and chills while you do literally anything else. A quick cooked cherry compote gets folded into a cream-cheese base, then topped with whipped cream and a few whole cherries for drama. It slices cleanly if you give it a real overnight chill in the fridge.

Yield: 1 (9 inch) pie, 8 slices · Prep: 25 min · Cook: 10 min · Total: 40 min (plus 6 hr chill) · Difficulty: Easy

Ingredients

• For the crust: 1 1/2 cups (150 g) graham cracker crumbs, 1/3 cup (65 g) sugar, 1/2 cup (113 g) melted butter
• For the filling: 3 cups (420 g) frozen sweet cherries, 1/3 cup (65 g) sugar, 2 tbsp cornstarch, 1 tbsp lemon juice
• 8 oz (225 g) cream cheese, softened, 1/2 cup (60 g) powdered sugar, 1 tsp vanilla, 1 cup (240 ml) cold heavy cream, whipped to soft peaks
• Whole cherries and extra whipped cream, for topping

Instructions

1. Mix graham crumbs, sugar, and melted butter, then press firmly into a 9 inch pie plate. Chill while you make the filling.
2. Cook cherries, sugar, cornstarch, and lemon juice in a saucepan until thick, about 6 minutes. Cool completely to room temperature, then chill 20 minutes.
3. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream, then fold in the chilled cherry compote, leaving streaks for a swirled look.
4. Spoon into the chilled crust and smooth the top. Garnish with whole cherries and extra whipped cream.
5. Chill at least 6 hours, or overnight, before slicing.

Tip: Use pasteurized eggs only if you choose to add a stabilized whipped topping containing egg; otherwise stick to dairy-only whipped cream. This pie contains no raw eggs as written.

Swap it: Use a chocolate cookie crust (chocolate wafers, 1/4 cup sugar, 1/2 cup butter) for a black-forest vibe.

Storage: Refrigerate up to 3 days. The crust softens after day 2, so plan accordingly.

8. Frozen Cherry Crumble Slab Pie

Slab pie is the unsung hero of potluck season: a single sheet-pan crust loaded with fruit and crumble, sliced into generous squares for a crowd. This frozen cherry version is the easiest way to serve 12 to 16 people without juggling two pies and running out of oven space. The sheet pan also gives you more of that golden, craggy crumble top per slice, which is the part everyone fights for.

Yield: 12 to 16 servings · Prep: 20 min · Cook: 1 hr · Total: 2 hr (plus cooling) · Difficulty: Easy

Ingredients

• For the crust: 2 1/2 cups (320 g) flour, 1 tsp salt, 1 cup (226 g) cold butter, 1/2 to 3/4 cup ice water
• For the filling: 8 cups (1.1 kg) frozen sweet cherries, 1 cup (200 g) sugar, 1/3 cup (42 g) cornstarch, 2 tbsp lemon juice, 1 tsp vanilla
• For the crumble: 1 1/2 cups (190 g) flour, 1 cup (200 g) brown sugar, 1 cup (90 g) old-fashioned oats, 1 tsp cinnamon, 3/4 cup (170 g) cold butter cubed

Instructions

1. Make the dough, press into a disc, wrap, and chill 30 minutes.
2. Roll out to a 12 x 15 inch rectangle and line a rimmed sheet pan (or a 9 x 13 baking dish), letting the edges hang.
3. Cook cherries, sugar, cornstarch, lemon juice, and vanilla in a large saucepan until thick, about 10 minutes. Cool 10 minutes.
4. Make the crumble: mix flour, brown sugar, oats, and cinnamon, then cut in butter until chunky.
5. Spread filling over the crust, then scatter crumble evenly to the edges.
6. Bake at 400°F (205°C) for 20 minutes, then reduce to 350°F (175°C) and bake 30 to 35 minutes more, until the topping is golden and the filling bubbles at the edges.
7. Cool at least 2 hours so the filling can set before cutting into squares.

Tip: Place the sheet pan on a larger baking sheet to catch any juices that bubble over; cleanup is the worst part of slab pie otherwise.

Swap it: Use a mix of frozen cherries and frozen blueberries (about 6 cups / 840 g each) for a Fourth of July look.

Storage: Room temperature up to 1 day, refrigerated up to 4 days. Squares freeze well in a single layer, then a zip-top bag, for up to 3 months.

9. Frozen Cherry Hand Pies (Turnovers)

Hand pies are the on-the-go cousin of cherry pie: same flavor, portable shape, no fork required. A quick cooked frozen-cherry filling gets sealed inside rounds of pie dough and baked until the edges are golden and the filling bubbles at the slits. They freeze beautifully both before and after baking, which makes them perfect for a holiday cookie tray or a week of lunchbox treats.

Yield: 10 hand pies · Prep: 30 min · Cook: 25 min · Total: 1 hr 45 min (plus cooling) · Difficulty: Easy

Ingredients

• 2 batches pie dough (about 3 1/2 cups / 450 g flour total, 1 1/4 cups / 280 g butter, 3/4 cup / 180 ml ice water)
• 3 cups (420 g) frozen sweet cherries, chopped
• 1/3 cup (65 g) sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/4 tsp almond extract
• 1 egg beaten with 1 tbsp water
• Coarse sugar, for sprinkling

Instructions

1. Make the dough, divide into 2 discs, wrap, and chill 1 hour.
2. Cook cherries, sugar, cornstarch, lemon juice, and almond extract in a saucepan until thick, about 6 minutes. Cool completely.
3. Roll out each disc to 1/8 inch thick. Cut 4 inch rounds with a cutter or bowl, rerolling scraps once.
4. Spoon about 1 1/2 tablespoons of filling onto one side of each round. Brush edges with egg wash, fold over, and press with a fork to seal. Cut 3 small slits in the top of each pie.
5. Chill the assembled hand pies 20 minutes (this prevents the butter from melting before the oven sets the crust).
6. Brush with egg wash and sprinkle with coarse sugar. Bake at 400°F (205°C) for 22 to 25 minutes, rotating the tray once, until deeply golden.
7. Cool on a rack 15 minutes before serving.

Tip: Chill the assembled pies until firm; a cold hand pie goes into the oven with cold butter, and that is the secret to a flaky top.

Swap it: Brush the warm baked pies with a thin vanilla glaze (1/2 cup powdered sugar plus 1 to 2 tsp milk) for a bakery-style finish.

Storage: Room temperature up to 2 days, refrigerated up to 5 days, or frozen (unbaked or baked) up to 3 months. Bake frozen pies straight from the freezer, adding 5 to 7 minutes to the bake time.

10. Frozen Cherry Galette

A galette is the most forgiving pie shape there is, and the perfect choice when you want a cherry pie without the commitment of a pie plate. Roll the dough into a rough circle, pile the filling in the middle, and fold the edges up over the fruit. Rustic on purpose, beautiful every time. Frozen cherries release less juice than fresh while baking, which is exactly what a galette needs to stay sliceable.

Yield: 1 galette, 6 to 8 servings · Prep: 20 min · Cook: 40 min · Total: 1 hr 30 min (plus chilling) · Difficulty: Easy

Ingredients

• 1 1/4 cups (160 g) flour, 1 tbsp sugar, 1/2 tsp salt, 1/2 cup (113 g) cold butter cubed, 1/4 cup (60 ml) ice water, 1 tsp lemon juice
• 4 cups (560 g) frozen sweet cherries
• 1/3 cup (65 g) sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp vanilla
• 1 egg beaten with 1 tbsp water
• Coarse sugar, for finishing

Instructions

1. Make the dough, shape into a disc, wrap, and chill 1 hour.
2. Cook cherries, sugar, cornstarch, lemon juice, and vanilla in a saucepan until thick, about 6 minutes. Cool 15 minutes.
3. Roll the dough into a 12 inch round on parchment. Slide the parchment onto a baking sheet.
4. Spoon the cooled filling into the center, leaving a 2 inch border. Fold the dough edges up and over the filling, pleating as you go.
5. Chill the assembled galette 20 minutes in the fridge or 10 in the freezer.
6. Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 400°F (205°C) for 35 to 40 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
7. Cool on the sheet pan 20 minutes before slicing.

Tip: Slightly undercook the filling on the stovetop; the galette will finish setting in the oven, and you will avoid a gluey center.

Swap it: Add a pinch of cardamom to the filling for a warm, almost floral note that pairs beautifully with cherries.

Storage: Best the day it is baked, but holds at room temperature up to 2 days. Reheat in a 325°F (160°C) oven to crisp the bottom.

11. Frozen Cherry Custard Pie

Custard pie and cherry pie do not usually share a paragraph, but they should. A simple pourable custard bakes over a bottom crust and frozen cherries, setting into a soft, jammy layer of pale yellow with red fruit suspended throughout. The cherries do not sink because the custard is thick enough to hold them in place. The result is somewhere between a custard pie and a clafoutis, and a great way to use a partial bag of frozen cherries.

Yield: 1 (9 inch) pie, 8 slices · Prep: 20 min · Cook: 55 min · Total: 2 hr (plus cooling) · Difficulty: Medium

Ingredients

• 1 (9 inch) blind-baked pie shell, cooled
• 3 cups (420 g) frozen sweet cherries, patted dry
• 1 1/4 cups (300 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 3 large eggs
• 1/2 cup (100 g) sugar
• 2 tbsp cornstarch
• 1 tsp vanilla
• 1/4 tsp almond extract
• Pinch of salt
• Pinch of nutmeg

Instructions

1. Blind bake the pie shell at 375°F (190°C) for 15 minutes, remove the weights, and bake 5 more minutes. Cool.
2. Scatter the dried cherries evenly in the cooled shell.
3. Whisk milk, cream, eggs, sugar, cornstarch, vanilla, almond extract, salt, and nutmeg until smooth.
4. Pour the custard slowly over the cherries. Let the pie sit 2 minutes so the custard settles between the fruit.
5. Bake at 350°F (175°C) for 40 to 45 minutes, until the edges are set and the center still has a slight jiggle. The internal temperature should reach 170°F (77°C) for a fully set custard.
6. Cool on a rack at least 2 hours; the center will finish setting as it cools.

Tip: Use pasteurized eggs in the shell and milk in the carton as written; do not sub in raw farm eggs here since the custard is only gently baked. The internal temp of 170°F (77°C) keeps the eggs safe.

Swap it: Replace the almond extract with 1/2 tsp lemon zest for a brighter, more springlike flavor.

Storage: Refrigerate up to 3 days, loosely covered. Best served slightly chilled, not cold straight from the fridge.

12. Chocolate Chunk Frozen Cherry Pie

If you have ever loved a black forest cake, this is the pie for you. A double-crust lattice pie holds a frozen-cherry filling laced with chopped dark chocolate that melts into the fruit as the pie bakes. The chocolate does not make the pie sweet; it deepens the cherry flavor and adds a fudgy contrast to the glossy filling. Serve warm with a scoop of vanilla ice cream and try to share.

Yield: 1 (9 inch) pie, 8 slices · Prep: 30 min · Cook: 1 hr 10 min · Total: 2 hr 30 min (plus cooling) · Difficulty: Medium

Ingredients

• 2 1/2 cups (320 g) flour, 1 tsp salt, 1 tbsp sugar, 1 cup (226 g) cold butter, 1/2 cup (120 ml) ice water
• 5 cups (700 g) frozen dark sweet cherries
• 2/3 cup (135 g) sugar
• 1/4 cup (32 g) cornstarch
• 2 tbsp lemon juice
• 1 tsp vanilla
• 4 oz (115 g) dark chocolate (70 percent), chopped into small chunks
• 1 egg beaten with 1 tbsp water, coarse sugar for finishing

Instructions

1. Make the dough, divide in half, and chill 1 hour.
2. Cook cherries, sugar, cornstarch, lemon juice, and vanilla in a saucepan until thick, about 8 minutes. Cool to room temperature, then fold in the chopped chocolate.
3. Roll one disc and line a 9 inch pie plate. Spoon in the filling.
4. Roll the second disc, cut into strips, and weave a lattice over the top. Crimp edges.
5. Brush with egg wash and sprinkle with coarse sugar. Bake at 425°F (220°C) for 20 minutes, then reduce to 350°F (175°C) and bake 40 to 50 minutes more, until the filling bubbles through the lattice and the crust is golden.
6. Cool at least 4 hours before slicing; this is non-negotiable, or the chocolate will run.

Tip: Chop the chocolate on the small side; big chunks stay solid and fall to the bottom of the pie instead of melting through the filling.

Swap it: Use bittersweet chocolate chips and add 1 tbsp cherry brandy to the filling for an adults-only version.

Storage: Room temperature up to 1 day, refrigerated up to 4 days. Warm slices in a 300°F (150°C) oven to re-melt the chocolate.

13. Frozen Cherry Pie with Bourbon Vanilla Glaze

The final pie on this list is a small upgrade to the classic: a double-crust cherry pie that gets brushed, while still slightly warm, with a bourbon-vanilla sugar glaze that sets into a glossy, crackly top. It looks like something out of a bakery case, and the bourbon adds a warm, caramelized note that plays beautifully with cherries. The non-alcoholic swap below is just as pretty.

Yield: 1 (9 inch) pie, 8 slices · Prep: 30 min · Cook: 1 hr 10 min · Total: 2 hr 45 min (plus cooling) · Difficulty: Medium

Ingredients

• 2 1/2 cups (320 g) flour, 1 tsp salt, 1 tbsp sugar, 1 cup (226 g) cold butter, 1/2 cup (120 ml) ice water
• 5 cups (700 g) frozen sweet cherries
• 3/4 cup (150 g) sugar
• 1/4 cup (32 g) cornstarch
• 2 tbsp lemon juice
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1 egg beaten with 1 tbsp water
• For the glaze: 1 cup (120 g) powdered sugar, 2 tbsp bourbon, 1 tsp vanilla extract, 1 tsp milk, pinch of salt

Instructions

1. Make the dough, divide in half, and chill 1 hour.
2. Cook cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract in a saucepan until thick, about 8 minutes. Cool completely.
3. Roll one disc and line a 9 inch pie plate. Fill with the cooled filling. Roll the second disc, place on top, cut vents, and crimp edges.
4. Brush with egg wash and bake at 425°F (220°C) for 20 minutes, then reduce to 350°F (175°C) and bake 40 to 50 minutes more, until golden and bubbling.
5. Cool the pie on a rack for 20 minutes so it is warm but no longer hot.
6. Whisk the glaze ingredients until smooth, then brush generously over the warm top crust. Let the glaze set, about 15 minutes, before slicing.

Tip: The glaze sets best when the pie is warm but not steaming; if you brush it on a hot pie, the sugar melts and slides off instead of forming a crust.

Swap it: Replace the bourbon with 1 tbsp apple cider vinegar plus 1 tbsp water and an extra 1/4 tsp vanilla for a non-alcoholic glaze with a similar tang.

Storage: Room temperature up to 1 day, refrigerated up to 4 days. The glaze stays glossy under a loose tent of foil.

Tips for Making These

These are the small choices that separate a good cherry pie from one that you remember a year later.

• Do not thaw the cherries. Toss them in frozen. Thawed cherries release juice during the stovetop cook, which can throw off your cornstarch ratio and leave you with a runny filling. The cook will thaw them in about 8 minutes.
• Pre-cook the filling every time. A quick stovetop cook with cornstarch, sugar, and a splash of lemon juice activates the starch so it actually thickens in the oven. Reviewers report this is the single biggest difference between a sliceable pie and a soupy one.
• Chill the filling before it goes in the crust. Even 30 minutes in the fridge makes a real difference. A cold filling hits a cold crust and the bottom sets before it can soak in.
• Keep everything cold. Cold butter in the dough, cold filling in the shell, and a chilled assembled pie going into a hot oven. The contrast is what makes a flaky crust.
• Sweeten to taste at the stovetop stage. Sweet cherries need about 3/4 cup (150 g) sugar per 5 cups (700 g) fruit; sour cherries need closer to 1 cup (200 g). Taste the cooked filling before it goes in the crust and adjust.
• Cool for at least 3 to 4 hours before slicing. The filling keeps thickening as it cools. Slicing too early is the most common reason a cherry pie looks like soup on the plate.

If you want a make-ahead schedule that takes the stress out of a holiday pie, our easy homemade apple pie filling recipe walks through the same make-ahead approach for fruit fillings and is a great reference for planning a cherry pie the day before.

Frequently Asked Questions

Conclusion

Start with Recipe 1, the Classic Lattice Cherry Pie, the first time you want a true double-crust cherry pie with a woven top. Once you have that down, the crumble-top, sour cherry, and slab pie versions are all small, friendly detours from the same base technique. The great thing about baking a cherry pie with frozen cherries is that none of these recipes depend on the season, so you can pull one together in February as easily as in July, and the results will look and taste the same.