Can You Freeze Cherry Pie

Freezing a cherry pie can be a convenient way to preserve its freshness and enjoy it at a later time. With proper preparation and storage, you can extend its shelf life and enjoy that wonderful homemade flavor even weeks or months down the line. I will share how to freeze both an unbaked pie and a baked cherry pie. Both methods are similar, but it is important to note the differences. 

If you are looking for a large cherry pie to make to serve a crowd, let me share this favorite with you. If you are looking for a regular-sized cherry pie, you will find that recipe at the bottom of this page. 

Can you freeze cherry pie?

Let me start off this post by answering the question you came for in the first place right away. YES, you can freeze cherry pie. We did this in all the bakeries I worked at and in culinary school. It was an easy way for us to get ahead of the holiday rushes and keep our sanity.

For this post I will be sharing tips on how to freeze unbaked cherry pies and also how to freeze baked cherry pies. While the methods are similar,  you will find some differences as well. 

Be sure to keep reading for all the details. The simple steps will have you preserving that hard work of making delicious cherry pie.

Things to note about freezing cherry pies

One of the first things I want to mention- if you are using a pie filling that uses cornstarch the texture will change just a little after the the freezing and thawing process. This is true of all fruit pie fillings.  I don't think it is enough of a change to worry about, and my family generally doesn't notice the difference at all. What happens is the starch molecules can break down during freezing and the fruit will weep a little more. This is natural for cherry pies anyway, so not much of a concern for me. But, just keep this in mind. 

Another thing to note is how important it is to wrap your pie properly when freezing. This will prevent ice crystals from forming and also prevent the pie from taking on other unwanted flavors from the freezer. This is especially important if you are using an all-butter pie crust, as I do. I like to use a layer of plastic freezer wrap, and then an additional layer of aluminum foil. You can also put it into a heavy-duty freezer bag for added protection. Pies are time-consuming to make and you need to protect them at all costs!

How to freeze and unbaked cherry pie

Ingredients and Materials

• Unbaked cherry pie (prepared in a pie dish)
• Plastic wrap or aluminum foil
• Freezer-safe pie dish or plate
• Freezer-safe storage bag or container

Instructions

1. Prepare the Cherry Pie: Make your cherry pie according to your favorite recipe, but stop before baking it.
2. Freeze Pie for Several Hours- I like to do this to ensure the pretty designs aren't compromised if I wrap when the dough is too soft. Freezing it first will ensure the dough is hard before wrapping. 
3. Wrap the Pie: Carefully cover the entire pie, including the pie dish, with plastic wrap and then aluminum foil. Make sure it's wrapped tightly to prevent freezer burn.
4. Double Wrap (Optional): For extra protection, you can place the wrapped pie inside a freezer-safe storage bag or container. This will further help prevent freezer burn and odors from affecting the pie.
5. Label and Date: Don't forget to label the package with the date you froze it. Cherry pies can be stored in the freezer for about 6-8 months.
6. Freeze: Place the wrapped unbaked cherry pie in the freezer. Ideally, put it on a flat surface to ensure it doesn't get squished or lose its shape.

How to freeze a baked cherry pie

Ingredients and Materials

• Baked cherry pie
• Plastic wrap or aluminum foil
• Freezer-safe storage bag or container

Instructions

1. Cool the Pie: Allow your baked cherry pie to cool completely at room temperature. Cooling it before freezing helps prevent excess moisture and ice crystals from forming inside the pie.
2. Wrap the Pie: Once the pie is completely cool, wrap it tightly with plastic wrap or aluminum foil. Make sure the wrap covers the entire pie to seal it securely. You can use multiple layers if needed to ensure a tight seal.
3. Double Wrap (Optional): To provide extra protection and prevent freezer burn, you can place the wrapped pie in a freezer-safe storage bag or airtight container. Ensure the container is appropriately sized to fit the pie without squishing it.
4. Label and Date: Label the package with the date of freezing. Baked cherry pies can be stored in the freezer for about 2-3 months.
5. Freeze: Place the wrapped and packaged baked cherry pie in the freezer. Try to keep it on a flat surface to maintain its shape.

How to thaw a frozen cherry pie and bake

Thawing the Frozen Cherry Pie

• Refrigerator Thawing: The best way to thaw a frozen cherry pie is to place it in the refrigerator. This slow, gradual thawing process helps maintain the quality of the pie and gives you the best results. 
• Remove the frozen pie from the freezer and place it on a baking sheet or in a dish to catch any potential drips. Allow it to thaw in the refrigerator for several hours overnight, depending on the size and thickness of the pie. Individual slices may thaw in just a few hours, while a whole pie might take longer.

Baking the Thawed Cherry Pie

• Preheat the Oven: Preheat your oven to the temperature specified in your original cherry pie recipe. Typically, this is around 375°F (190°C).
• Optional: Egg Wash (for a Golden Crust): If you want a golden brown crust, you can brush the top crust of the thawed pie with a beaten egg or a little milk. I always brush mine.
• Bake: Place the thawed cherry pie in the preheated oven. You'll follow the same baking time and temperature as specified in your original cherry pie recipe. Generally, it takes about 45-60 minutes to bake a thawed cherry pie until the crust is golden brown, and the filling is bubbling.
• Check for Doneness: Keep an eye on the pie as it bakes and use your judgment to determine when it's done. The pie is ready when the crust is golden and the filling is hot and bubbling. You can also insert a toothpick or a knife into the center to check if the filling is soft and cooked through.
• Cool and Serve: Allow the freshly baked cherry pie to cool for a bit before slicing and serving. Serve it alone or with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Remember that the baking time may vary slightly depending on your specific recipe and oven, so monitor the pie closely as it bakes to ensure it's cooked to perfection.

How to make the perfect cherry pie

Cherry pie filling- I like to make homemade cherry pie filling in 2 ways. One is cooking the pie filling. The other is simpler, just mixing the ingredients together and putting them directly into the pie crust. Cooking the pie filling initially will give you more consistent results as you know exactly what the filling will be like when you bake. But, the other method is much simpler.

I generally use frozen cherries, but you can also use fresh cherries when they are in season. If you are using fresh cherries, pit them with a cherry pitter or cut them out. 

Combine all the ingredients in a pan and cook until the filling is thickened. Add almond extract once you have taken it from the heat. Mix well. 

Allow the filling to cool. This is important as you don't want to add a hot filling to your chilled pie crust. 

Pie dough- You will need a bottom and top pie dough for my method. I will share more on how to make pie dough below.  If you have never tried it, it is so much easier than you might think!

If you don't want to make your own pie crust, you can also use store-bought pie crusts.

Roll out the bottom crust and brush with melted. I like to brush it with melted butter to create a barrier that keeps my crust from getting soggy. 

Fill the bottom crust with the cherry filling. Pour your cooled pie filling into the prepared bottom crust. 

Top with the top crust and decorate how you like. DO NOT egg wash before freezing. 

Freeze for 2-3 hours. As noted above, I like to freeze it for 2-3 hours to ensure my top decorations will hold their shape. 

Wrap tightly. Now that the pie is frozen, it is time to wrap it. I like to wrap it with saran wrap first, then a layer of aluminum foil. Move to the freezer and it will hold for 6-8 months.  

Homemade pie dough

I love making pie dough, and make it so often, I could probably make it in my sleep. I won't go into too much detail about making pie dough in this post, as I have written several others all about this topic. 

How to make whole wheat pie dough- This is the base recipe that I use more often than any other. It is made with whole wheat and all-purpose flour. It is a light flaky and delicious pie crust that pairs perfectly with cherry pie. 

Spelt pie dough- I love this recipe as it uses the ancient grain spelt. It is also flaky and delicious. 

Buckwheat pie crust- If you need a gluten-free whole grain pie crust recipe, this is the one you need. 

3-ingredient pie crust- this is an all-white pie crust that is so easy to make and you probably have all the ingredients in your pantry and fridge already. 

Additional pie dough posts- I also have 2 other posts to share, this one about whether or not to grease your pie pan is especially helpful. Or this one on how to cut a pie is also a great tutorial. 

Types of cherries to use in homemade pie filling

1. Bing Cherries:
   • Bing cherries are sweet and juicy with a deep, dark red to almost black skin. They are one of the most popular sweet cherry varieties, prized for their rich flavor. Bing cherries are commonly enjoyed fresh and can also be used in various desserts and preserves.
2. Montmorency Cherries (Tart Cherries):
   • Montmorency cherries are tart, bright red cherries that are smaller than sweet cherries. They have a tangy, acidic flavor that makes them ideal for baking and cooking. Montmorency cherries are commonly used in making cherry pies, tarts, and preserves.
3. Rainier Cherries:
   • Rainier cherries are sweet with a mild, delicate flavor and a distinctive yellow to pale red skin with a red blush. They are known for their exceptional sweetness and are usually eaten fresh. While less common in baking, Rainier cherries can be used in pies and other desserts for those who prefer a sweeter cherry flavor.

Other pie recipes

I love, love making pies, and have so many pie recipes on my website. Check out some of my favorites:

Chocolate pecan pie- This is my husband's personal favorite. 

Apple blueberry pie- This is a  great variation on the classic apple pie recipe. The added blueberries give it a bright pop of flavor. 

Nectarine blackberry pie- This is my personal favorite! I love nectarines and love them baked!

Pumpkin praline pie- What is better than the classic pumpkin pie? A pumpkin pie topped with rich praline! 

Mini lemon meringue pie- These little bite-sized treats are a really popular recipe on my blog. Check them out and see why!

• Pie
• Baked