How to Bake a Fruit Pie with Frozen Fruit
Updated: May 04, 2024
Is it possible to bake a blue ribbon-worthy fruit pie with frozen fruit? Abso-fruit-ly!
It’s not unusual to hear bakers say you should only use fresh fruit to make a wonderful homemade fruit pie. But let’s nip that in the bud right here and now! Fruit from the freezer makes a wonderful pie and doesn’t require much modification (although I believe it benefits from the easy tweaks I’m suggesting below).
Frozen Fruits That Make Perfect Fruit Pies
- Blueberry: This is my go-to frozen fruit for baking. In my opinion, frozen blueberries impart a denser, deeper blueberry flavor than fresh blueberries. That goes double for wild blueberries, which are hard to find fresh, besides.
- Mixed berries: I love the way frozen berry mixes contain just the right proportions of strawberries, blueberries and raspberries. I’d say when it comes to pie, fresh raspberries got nothin’ on frozen. Using a bag of frozen mixed berries for this mixed berry pie will save you tons of time and energy.
- Cherry: Say sayonara to cherry-stained fingers. Simply use frozen pitted cherries, and wow. Just wow! Like frozen blueberries, frozen cherries make for a densely sweet and jammy pie. Once I discovered I could make this cherry pie with frozen pitted cherries, I haven’t made it any other way since.
- Peach: Personally, I think frozen peach slices taste more “peachy” than fresh peaches. After all, they’re picked at the peak of freshness and frozen before they can get overripe or mealy. Here’s a recipe for Juicy Peach and Strawberry Pie that works well with frozen fruit.
How to Bake with Frozen Fruit
The following tips will make your job as piemaster even easier:
Soften the fruit
Take your fruit out of the freezer for a few minutes before you start working with it. It doesn’t have to come to room temperature. It just makes it easier to work with when you start mixing in your sugar and your starch if it softens a bit and starts releasing its juices.
Add extra fat to your dough
Frozen fruit releases more juice, more quickly than fresh fruit. That means you run the risk of a slightly soggier bottom crust. For some people, that’s delightful. But if you’re like me, and you like your bottom crust to remain flaky, then add a little extra fat to your dough—it helps repel the extra moisture. I use this crust recipe, and add one tablespoon of shortening for each crust (so two tablespoons for a double-crust pie), which actually makes my crusts easier to roll out and work with.
Psst… We’ve got more pie-baking secrets where that came from!
Pre-bake the bottom shell
The longer the uncooked dough is in contact with the juices-releasing fruit, the more chance it has to get soggy. So another way to combat the frozen-fruit soggies is to pre-bake the bottom shell. I set the oven to 350° and bake for five to seven minutes; I remove the crust when it feels dry to the touch, before it changes color. This does make working with top crust a wee bit more challenging because the top won’t adhere to the bottom the way it would if it were raw dough. There are three possible solutions:
- Don’t add a top crust. It lets you really focus on your gorgeous, delicious fruit.
- Top your pie with pie-crust cutouts. Here’s a great example, with directions. It makes a super-fun dessert.
- Brush the edges of the top crust with water before placing on top of the pie. This helps it stick to the bottom crust better.
If you’ve never made your own pie crust, here’s an expert guide to get you started. Hope you have fun making lots (and lots) of frozen fruit pies!
Juicy, Flaky, Fruit-Filled Pies
Peach Crumble PieA delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this peach crumble pie a little different than the ordinary and adds homemade flair. —Sally Holbrook, Pasadena, California
Plum & Hazelnut PieMy mom taught me about Italian prune plums and pie. Sprinkling the crust with ground hazelnuts gives it a luscious flavor and also keeps it from getting soggy. —Trisha Kruse, Eagle, Idaho
Key Lime Cream PieI am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. —Shirley Rickis, Lady Lake, Florida
Blackberry Apple PieMy mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. —Fran Stanfield, Wilmington , Ohio
Homemade Pear PieI entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Apple PieBaking apple pie from scratch is a fall baking tradition we treasure. Perfect your technique with our apple pie recipe, full of all the tips and tricks you’ll need.
Pineapple Pie with Coconut CreamYou’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
Banana-Pineapple Cream PiesMy mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! —Robyn Appenzeller, Portsmouth, Virginia
Raspberry-Rhubarb Slab PieSlab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Lemon Supreme PieA friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
Apricot-Blackberry PieBlackberries became my favorite fruit after I harvested them from my grandfather’s yard in Greece. I mix them with apricots to make the pie of my dreams. —Simone Bazos, Baltimore, Maryland
Bumbleberry PieIt may have a funny name, but bumbleberry pie makes up for it with lots of berries (three kinds!) and tons of flavor.
Perfect Plum & Peach PieI created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! —Rachel Johnson, Shippensburg, Pennsylvania
Ruby Grape PieMy wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California
Psst! Here's another grape pie recipe you'll love.
No-Bake Apple PieWe always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet ... but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan
Golden Apple PiePies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California
Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Cranberry-Almond Apple PieMy grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
Peach PieOur peach pie recipe features a spiced peach filling nestled inside two buttery, flaky crusts. It’s a delicious and traditional summer treat that stands beautifully in its simplicity, because why change perfection?
Upside-Down Apple PieThis pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. —Susan Frisch, Germansville, Pennsylvania
Spiced Plum PieThe subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
Strawberry-Rhubarb PieStrawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.
