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!