Unless it’s peak cherry season, you’re better off using frozen cherries for pie. They’re juicy, tart, and, when mixed with cornstarch, thicken beautifully for pie filling. Though sweet cherries, like Bing and Rainier, are amazing for snacking, sour cherries are best for baking. What kind of cherries are best for baking? To stretch leftovers further than 2 days, it’s best to store cherry pie, wrapped loosely in plastic wrap, in the refrigerator. When they’re cooked with sugar, it’s generally okay to leave fruit pieces at room temperature for a couple of days. Should cherry crumble pie be refrigerated? It can be made up to a day ahead of time, along with the brown sugar crumb topping and perfect pie crust. Cook them on the stovetop with sugar until bubbling, then stir in balsamic vinegar to make things interesting.
But what no one will anticipate (and what everyone will love): this tart cherry pie with a buttery crumb topping. The filling for this recipe relies on frozen cherries - easily found in the freezer aisle year round. Heck, even caramel apple cheesecake is considered somewhat of a classic holiday treat at this point.
Come Thanksgiving, everyone will be expecting pumpkin desserts and apple pie.
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