Cherry pie with one piece out and filling and crust flying next to it
Go With Frozen Cherries Over Fresh For Pie
Unless you have amazing in-season cherries, you'll want to use frozen cherries instead of fresh for pie. Frozen fruit gives up more of its juices for a richer flavor and texture.
Using frozen cherries may also be helpful if you aren’t able to cook your filling in advance, but you should check your recipe to see if you should thaw the fruit first.
You may also have to add an extra 15 minutes or so to the baking time to get a crust that is crisp and can resist the extra moisture of the frozen cherries.
It helps to blind bake your crust before adding the filling to prevent a soggy bottom. You can also brush on a layer of egg white or corn syrup on the crust to create a barrier.