Cherry Pie with Frozen Cherries (Printable Recipe)

# What You'll Need:

→ Crust

01 - Your favorite pie crust, enough for bottom and optional top crust

→ Cherry Filling

02 - 4 to 6 cups pitted sour cherries with 1/2 cup juice (thawed if frozen)
03 - 1 cup granulated sugar
04 - 1 tablespoon all-purpose flour
05 - 2 1/2 tablespoons corn starch
06 - 3/4 teaspoon cinnamon (optional)
07 - 2 tablespoons cold unsalted butter, cut into small pieces

→ Streusel Topping

08 - 1 1/4 cups all-purpose flour
09 - 6 tablespoons brown sugar
10 - 1/4 cup granulated sugar
11 - 3/4 teaspoon cinnamon
12 - 1/4 teaspoon salt
13 - 1/2 cup unsalted butter, melted
14 - 1/4 teaspoon vanilla extract

→ Egg Wash (for top crust option)

15 - 1 whole egg
16 - 1 egg yolk
17 - 1 tablespoon heavy cream

# Step-by-Step Guide:

01 - Thaw frozen cherries according to package directions or leave in the refrigerator overnight. Drain, reserving 1/2 cup of juice.
02 - In a large bowl, whisk together sugar, flour, corn starch, and cinnamon. Add the drained cherries with the reserved 1/2 cup cherry juice and mix thoroughly.
03 - Line a 9-inch pie plate with bottom crust. Pour in the cherry mixture and dot with small pieces of cold butter.
04 - Either cover with a top crust (cutting several ventilation slits) or prepare the streusel topping by mixing all streusel ingredients and crumbling over the filling.
05 - Refrigerate the assembled pie for 30 minutes to help set the structure.
06 - Position oven rack in lower middle position and preheat to 200°C (400°F). If using a top crust, whisk egg wash ingredients together and brush over the crust.
07 - Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil and continue baking another 15 minutes or until filling is bubbling consistently in the center.
08 - Allow pie to cool for about three hours before serving to let the filling set properly.

# Additional Info:

01 - Leftovers will keep at room temperature for about three days if covered with foil. Warm for 10 minutes in a 175°C (350°F) oven to re-crisp the crust.

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