Hi Sam, you can use this technique with berries and cherries if you like. Consider increasing the thickener in your recipe (flour, Instant ClearJel, etc.) by about 25% to account for the additional liquid the fruit will give off when it thaws. If the texture of the pie turns out just right (and we hope it does!) be sure to note how much thickener you used so you can repeat the results again in the future. Happy pie baking! Kye@KAF

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