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Freezing cherries for pie?

Anyone have experience with this? I have done this with apples and strawberries. I found an orchard nearby that is holding 2 flats of sour cherries for me this coming weekend. I plan to rinse/pit/freeze in zip lock bags pie quantities of raw cherries.

Does this work okay for making pies later in the season or am I better off to make the filling now and freeze, put into crusts later? I would rather just do the raw pitted cherries as I am short on time now (and I have a small child), but was wondering if I would end up with a thawed, mushy mess when I want to make the pies?

Thanks,

Susan

Reply to
Susan Gumpel
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Generally,many fruits (except citrus) can be frozen at home for future use. Check here:

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Reply to
Roy Basan

This works fine, I do it this way every year!

Reply to
Doreen Forrest

Whenever I wind up with a large amount of fruit for pies -- peaches, cherries, and rhubarb are my favorites! -- I make pie fillings. I make one filling, put it into a zipper-style freezer bag, and then make another filling. On and on until the fruit is all in fillings neatly stacked in plastic bags in the freezer. When I want to make a pie, I put one bag of filling on the counter and let it thaw while I make the crust. The filling doesn't need to be completely thawed to use, just enough to be able to break it into fruit-piece sized chunks. Put the filling into the crust, dot with butter, and bake. Wonderful!

Reply to
Mary

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