When making a cherry pie with frozen cherries, one of the first steps is deciding whether or not to thaw the cherries before baking. There are pros and cons to thawing versus using frozen cherries, so it’s worth considering which method will work best for your specific pie recipe.
Quick Answer
The quick answer is that it’s generally recommended to thaw frozen cherries before using them in pie. Thawing allows the cherries to release excess liquid that can otherwise make the pie filling watery. It also helps the cherries better hold their shape during baking.
Looking at the Pros and Cons of Thawing
Let’s take a more in-depth look at the potential benefits and downsides of thawing frozen cherries for pie.
Pros of Thawing Cherries
- Allows release of excess liquid – Frozen cherries can release a lot of liquid as they thaw. This can make the pie filling very juicy and runny. Thawing them ahead helps drain off this excess liquid.
- Cherries hold shape better – Frozen cherries tend to bleed and become mushy when baked straight from frozen. Thawed cherries hold their shape much better.
- Allows sweetening cherries – Thawed cherries can be tasted and sweetened as needed before baking. It’s hard to adjust flavor with rock-hard frozen cherries.
- Shorter bake time – Thawed cherries won’t require as long in the oven to soften, so baking time may be reduced.
Cons of Thawing Cherries
- Time commitment – Thawing cherries requires planning ahead and several hours of time.
- Juiciness – Some excess liquid will still remain even after draining thawed cherries, potentially causing a wet filling.
- Mushy texture – Cherries may become mushy or lose shape if thawed too long before baking.
- Oxidation – Thawed cherries left to sit may start to brown or oxidize.
Thawing Methods
If you do decide to thaw your frozen cherries for pie, here are some recommended methods:
Refrigerator Thawing
- Place frozen cherries in a colander or strainer over a bowl to catch juice.
- Refrigerate for 6-12 hours, until no longer frozen solid.
- Drain juice from cherries before using.
Cold Water Thawing
- Seal frozen cherries in a watertight plastic bag.
- Submerge bag in a large bowl of cold tap water.
- Change water every 30 minutes until cherries thaw.
- Drain well before using.
Microwave Thawing
- Place frozen cherries in a microwave-safe bowl.
- Microwave at 50% power in 30 second increments, stirring between each.
- Drain liquid before using.
- Avoid microwaving too long or cherries may become mushy.
Tips for Making Pie with Frozen Cherries
If you opt not to thaw frozen cherries, here are some tips for working with them:
- Use an extra tablespoon or two of cornstarch or tapioca to absorb excess liquid released during baking.
- Partially pre-bake the pie crust before adding frozen filling to prevent a soggy bottom crust.
- Let the baked pie cool completely before slicing for clean slices and optimal filling set up.
- Consider adding a lattice crust or vents to allow steam to escape while baking.
Conclusion
While thawed cherries are ideal for pie in terms of flavor and texture, using frozen cherries can still result in a tasty pie with proper precautions. Weigh the time and hassle versus the end result when deciding on thawing. Many bakers find the extra effort of thawing and draining is worth it for the best quality pie filling with bright, intact fruit flavor and appearance. Adjust your recipe as needed to allow for the extra liquid released from frozen cherries. With the right techniques, you can achieve pie perfection with either thawed or frozen cherries.