Using tart cherries that I froze (with sugar/their juice) in a pie...thaw first?

I want to make my favorite cherry pie tomorrow, and I have a bag of frozen tart cherries that I washed, pitted, and froze in an airtight bag with their juice and 1/2 cup sugar (I was told this would keep them from turning brown, and they still look red, so I guess it worked). Should I thaw them before putting into the pie? The cherries are in a huge solid block of cherries/juice/sugar. Oh and my pie recipe calls for 3 Tbsp of cornstarch, but no other thickeners. Any help is appreciated!



Ophelia May 25, 2012
I thaw my cherries in a bowl in the fridge (I don't sugar my cherries and have never had a problem with browning, but I do add a little lemon juice while I'm pitting), reduce the liquid quite a bit (to about 1/3 of a cup) and add it to my pie.
I tend to use arrowroot as a thickener, but I think it subs one to one with cornstarch.
mainecook61 May 25, 2012
I always freeze them with no sugar. When i thaw them, I do use some of the juice, but if it looks like too much, I pour off some. I find that tapioca (try 3 Thb) makes the best thickener. You can spread a thin layer of ground almonds in the bottom of the pie shell, too. (The juice is delicious straight as a cook's treat or stirred into lemonade.)

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ATG117 May 24, 2012
Yes, thaw first. I would not add their liquid to the pie as it will make it soggy. Perhaps you can reduce their juice a bit and serve it with yogurt or ice cream or even over a scoop of ice cream served with your pie.
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