Fresh vs. Frozen cherries (concerning pies)!

You will probably want to drain them well and/or add extra thickener as frozen items hold onto their liquid really well. Good luck, I'm sure it will be delicious!

Thank you guys! My dad will be so pleased.

I have a freezer full of pitted montmoresey cherries to use for pies this holiday season, too. Last year, I had a problem with them softening enough in the pie; they tended to hold their shape too well, even though I thawed and mascerated them, and they didn't juice out enough. The next time I made a pie with them, I crushed about a scant cup of them after they were thawed and mascerated (my recipe uses 6 cups cherries) and I heated them with only the sugar in a sauce pan to wilt them for a couple of minutes before mixing the thickener with some water and adding it after they were heated. it worked out much better. I had plenty of whole cherries and the juices had plenty of body in the pie. .

Absolutely you can make pie with frozen cherries. Just let them thaw before you add the sugar and whatever thickener you use. I prefer instant tapioca.