Dark Cherry Pie with Frozen Cherries
Servings: 8 Servings
Ingredients
For the Pie:
- 1 9-inch (23 cm) pie crust homemade or store-bought
- 2 pounds frozen dark sweet cherries thawed and drained (about 5 cups cherries)
- ¾ cup granulated sugar
- ½ cup reserved cherry juice
- ¼ cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ cup unsalted butter melted
Instructions
Prepare the Filling:
- Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and refrigerate until ready to use.1 9-inch (23 cm) pie crust
- In a large saucepan, combine the cherries, reserved cherry juice, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt.2 pounds frozen dark sweet cherries, ¾ cup granulated sugar, ½ cup reserved cherry juice, ¼ cup cornstarch, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon vanilla extract, 1 teaspoon almond extract, ½ teaspoon salt
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to thicken and bubble. This should take about 5–7 minutes.
- Remove from heat and let the filling cool for 15–20 minutes before adding it to the pie crust.
Make the Crumb Topping:
- In a food processor, pulse the flour and brown sugar a couple of times to combine.1 cup all-purpose flour, ½ cup light brown sugar
- Pour in the melted butter and pulse until the mixture resembles coarse crumbs.½ cup unsalted butter
- Use your hands to pinch off pieces, forming small crumbles and clusters for extra texture. If you don’t have a food processor, mix everything in a bowl using a fork or your fingers.
Assemble and Bake:
- Pour the cooled cherry filling into the prepared pie crust, spreading it evenly.
- Sprinkle the crumb topping over the filling, covering the entire surface.
- Bake for 50–60 minutes, or until the crumb topping is golden brown and the filling is bubbling around the edges. If the crust browns too quickly, cover the edges with foil.
- Let the pie cool for at least 2–3 hours before slicing.
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie assuming the pie is cut into 8 equal slices. Actual calories will vary.
- Pie crust: Use your favorite 9-inch pie crust. Either homemade or store bought works. Make sure to use a fork to poke holes over the bottom and sides of the crust so it won't bubble up as it bakes.
- Sheet Pan: I recommend placing the pie on a foil lined baking sheet for easy removal from the oven. It also catches any potential drips.
- Thawing the Cherries: I like to place the frozen cherries into a large bowl an hour or so before starting the recipe. When I'm ready to make the filling, the cherries get placed in the pan using a slotted spoon. Then measure the remaining liquid. If it's not quite 1/2 cup, that's fine. Use what you have.
- Type of Cherries: Our stores sell dark, sweet cherries. If you purchase a different type of cherries, the amount of sugar may need to be adjusted.
- Storage: Store at room temperature for up to 3 days, or refrigerate for up to 5 days. If you store the pie at room temp, it can get soupy after a day or so. Storing in the fridge helps the filling firm up better.
Nutrition Facts
Dark Cherry Pie with Frozen Cherries
Serving Size
1 slice
Amount per Serving
Calories
478
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
31
mg
10
%
Sodium
240
mg
10
%
Potassium
340
mg
10
%
Carbohydrates
78
g
26
%
Fiber
3
g
13
%
Sugar
48
g
53
%
Protein
4
g
8
%
Vitamin A
428
IU
9
%
Vitamin C
9
mg
11
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
