Sour Cherry Pie Recipe Using Frozen Cherries: Tart Filling With Flaky Lattice Crust

There’s a timeless charm to a perfectly baked sour cherry pie, and using frozen cherries makes it accessible year-round. This recipe delivers a flaky lattice crust enclosing a rich, tart filling that’s bursting with flavor.

Frozen cherries work beautifully when prepared correctly—no need to thaw them, which prevents a soggy crust. A touch of almond extract enhances the natural tartness, while a pre-baked bottom crust ensures every bite stays crisp.

The lattice top allows the filling to bubble through while baking, creating a stunning presentation. The result is a pie with a golden, buttery crust and a juicy, vibrant cherry center that’s anything but ordinary.

Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience. Here’s how to make it right.

Ingredients for Sour Cherry Pie Recipe Using Frozen Cherries

Frozen cherries, flaky crust, and a few pantry staples bring this classic dessert to life year-round.

The cherries are the star here—look for pitted sour cherries (often labeled Montmorency) in the freezer aisle at Whole Foods or Trader Joe’s. Avoid sweet cherries; they won’t give you that signature tart pop. The butter needs to be ice cold for the flakiest crust, so cut it into cubes and chill before starting. I always use Plugrá for its higher butterfat content—makes a noticeable difference in texture.

No almond extract? Substitute vanilla at double the amount, but the almond really elevates the cherry flavor. Cornstarch is the thickener here, but tapioca starch works too (use the same amount). For the crust, vegetable shortening can replace half the butter if you’re in a pinch, but all-butter gives the best flavor. The egg wash can be skipped, but it adds that professional golden sheen.

The pie keeps 3-4 days at room temperature, loosely covered. Reheat slices in a 300°F oven for 10 minutes to crisp the crust. The filling will thicken as it cools, so let it rest at least 2 hours before slicing. Ice cream is best served immediately, of course.

Step-by-Step Instructions for Sour Cherry Pie With Lattice Crust

This method ensures a perfectly thickened filling and golden, flaky crust every time.

Step 1: Prepare the Filling Base

In a large saucepan, combine the 6 cups Frozen Sour Cherries, 1 cup Granulated Sugar, 0.25 cup Cornstarch, 0.5 tsp Almond Extract, 1 tsp Vanilla Extract, 0.25 tsp Salt, and 1 tbsp Lemon Juice. Do not thaw the cherries first—this helps maintain their shape during cooking.

Cook over medium heat for 10-12 minutes, stirring frequently with a wooden spoon, until the mixture thickens and the cherries release their juices. You’ll notice the filling transform from thin and watery to thick and glossy, coating the back of your spoon. Remove from heat and let cool completely—this prevents the crust from becoming soggy.

Step 2: Create the Pie Dough

In a food processor, pulse the 2.5 cups All-Purpose Flour and 1 cup Unsalted Butter (cold and cubed) until the mixture resembles coarse crumbs with pea-sized butter pieces. The key to flaky layers is keeping the butter cold, so work quickly and avoid over-processing.

Add 0.33 cup Ice Water 1 tablespoon at a time, pulsing just until the dough comes together when pressed between your fingers. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This chilling step relaxes the gluten and solidifies the butter, ensuring maximum flakiness.

Step 3: Assemble the Pie With Lattice Top

Roll out one dough disc on a lightly floured surface to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Spoon the cooled cherry filling into the crust, spreading it evenly and leaving any excess liquid behind.

For the lattice top, roll out the second dough disc to the same size and cut it into 1-inch strips. Arrange half the strips horizontally across the filling, spacing them evenly. Fold back every other strip, then place a vertical strip across them. Unfold the folded strips over the vertical one. Repeat, alternating which strips you fold back, until the lattice is complete. Trim and crimp the edges.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Brush the lattice top with a beaten 1 whole Large Egg mixed with 1 tablespoon water for a glossy finish. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes.

The pie is done when the crust is deep golden brown and the filling is bubbling through the lattice vents. If the edges brown too quickly, cover them with a pie shield or foil. Let the pie cool on a wire rack for at least 2 hours before slicing—this allows the filling to set completely. Serve warm with 4 cups Vanilla Ice Cream.

Serving Suggestions for sour cherry pie recipe using frozen cherries

Classic Ice Cream Pairing

A scoop of vanilla ice cream is the perfect companion—its cool creaminess contrasts beautifully with the warm, tart filling. I always let the pie sit for 5 minutes after slicing so the ice cream doesn’t melt too quickly. 💛

Whipped Cream Option

For a lighter touch, serve with homemade whipped cream flavored with a hint of vanilla or almond extract. The airy texture complements the dense, fruity filling without overpowering it. A dusting of powdered sugar adds visual appeal.

Beverage Pairings

A cup of black coffee cuts through the sweetness and enhances the cherry’s natural tartness. For an evening treat, try a glass of Port wine—its rich, fruity notes mirror the pie’s filling. I prefer Sandeman Tawny Port for its smooth finish. 🍷

Garnish Ideas

A sprinkle of toasted almonds adds crunch and reinforces the almond extract in the filling. Fresh mint leaves provide a pop of color and a refreshing contrast. Avoid over-garnishing—let the pie’s natural beauty shine.

Serving Temperature

This pie tastes best served warm, straight from the oven. If you’re making it ahead, reheat slices at 300°F for 10 minutes to restore the crust’s crispness. The filling will thicken as it cools, so don’t rush the resting time.

Frequently Asked Questions