If you have a soft spot for desserts that marry fruit and creamy custard in one glorious bite, then you’re in for a treat with this German Cherry Custard Pie Recipe. Imagine tender, juicy cherries nestled beneath a luscious, velvety custard, all set in a crisp, flaky pie crust that holds everything together perfectly. This pie strikes a beautiful balance between tart and sweet, rich yet fresh, making it a timeless dessert that feels both comforting and elegant. Whether you’re a seasoned baker or just dipping your toes into pie-making, this recipe promises a straightforward, rewarding experience that will fill your kitchen with mouthwatering aromas and your table with smiles.
Ingredients You’ll Need
Gathering your ingredients is delightfully simple, yet each one plays an essential role in creating that perfect harmony of flavors and textures. From the bright cherries that provide a burst of fruitiness to the smooth custard that melts in your mouth, every ingredient counts.
- Fresh or frozen cherries (1 1/2 cups): These little gems bring a vibrant tartness and gorgeous color to your pie.
- Lemon juice (1 tablespoon): Adds a touch of brightness that enhances the cherries’ natural flavor.
- Cornstarch (1 tablespoon): Helps thicken the cherry filling so it’s beautifully set.
- Granulated sugar (3/4 cup): Sweetens the custard just right without overpowering.
- Heavy cream (1 1/2 cups): Provides the rich, creamy base of the custard.
- Large eggs (2): Essential for binding and creating that smooth custard texture.
- Vanilla extract (1 teaspoon): Imparts a warm, inviting aroma and subtle depth.
- Pre-made pie crust (1): Saves time while delivering a flaky, buttery foundation for the pie.
- Butter (1 tablespoon): Used for greasing to ensure a perfect crust edge.
- Pinch of salt: Balances sweetness and enhances all the flavors.
How to Make German Cherry Custard Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 350°F (175°C). While it warms up, fit your pie crust into your pie pan and lightly grease the edges with butter. This simple step ensures your crust won’t stick and will bake up with that perfect golden touch.
Step 2: Toss the Cherries
Place your fresh or frozen cherries in a medium bowl, then add the lemon juice and cornstarch. Toss everything together gently so the lemon juice brightens the fruit, and the cornstarch starts thickening the juices to prevent a soggy crust. Spread the cherry mixture evenly over the pie crust—it’s like creating a ruby-red canvas for the custard.
Step 3: Whisk the Custard Mixture
In a separate bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, and a pinch of salt. This is where magic happens as all these ingredients combine into a smooth custard that will bake to a silky, dreamy texture.
Step 4: Assemble and Bake
Pour the creamy custard mixture evenly over the cherries in your pie crust, making sure the cherries are fully covered. Pop the pie into the oven and bake for 40 to 45 minutes. You’ll know it’s done when the custard sets and turns a lovely light golden on top, with a slight firmness when gently touched.
Step 5: Cool Before Serving
Patience is key here—allow the pie to cool completely. As it cools, the custard firms up beautifully, making it easier to slice and ensuring every bite holds together while showcasing that incredible custard and cherry combination.
How to Serve German Cherry Custard Pie Recipe
Garnishes
A light dusting of powdered sugar adds a touch of elegance and a whisper of sweetness that eyes can’t resist. For an extra-special touch, consider topping slices with freshly whipped cream or a scoop of vanilla ice cream to complement the creamy custard.
Side Dishes
This pie pairs wonderfully with a hot beverage like coffee or tea, perfect for a cozy afternoon treat. If you’re serving at a larger gathering, a simple mixed berry salad or a crisp green salad can balance the richness of the pie.
Creative Ways to Present
Turn your German Cherry Custard Pie Recipe into a showstopper by serving it in individual mini pies or tartlets for a charming party presentation. Alternatively, drizzle a little cherry syrup or a thin ribbon of melted chocolate over the slices for a gourmet twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps best when stored in the refrigerator, covered loosely with plastic wrap or foil. It stays fresh for up to three days, and the flavors often deepen overnight, making the next-day slice even more delicious.
Freezing
If you want to make this German Cherry Custard Pie Recipe ahead of time, freezing is possible but with a small caveat: the custard’s texture may change slightly upon thawing. For best results, freeze the baked pie, wrapped tightly in plastic wrap and aluminum foil, for up to one month.
Reheating
To enjoy your pie warm, reheat slices gently in a preheated oven at 300°F (150°C) for about 10-15 minutes. Avoid microwaving if possible, as it can make the custard watery or rubbery.
FAQs
Can I use frozen cherries instead of fresh?
Absolutely! Frozen cherries work wonderfully for this pie. Just be sure to thaw and drain them well to avoid excess moisture that could sog the crust.
Do I have to use a pre-made pie crust?
Not at all. Homemade crusts bring extra flavor and flaky texture, but using a pre-made pie crust is a fantastic shortcut that still tastes great and saves time.
Why is cornstarch used in the filling?
Cornstarch acts as a thickening agent for the cherry juices, preventing the filling from becoming runny and helping the pie set nicely.
Can I make this pie dairy-free?
You can substitute heavy cream with coconut cream or another non-dairy alternative, though it will slightly change the custard’s texture and flavor.
How do I know when the custard is fully set?
The custard should appear firm and lightly golden on top with a slight jiggle in the center. If it’s too wobbly, give it a few extra minutes in the oven.
Final Thoughts
This German Cherry Custard Pie Recipe is one of those delightful dishes that feels like a warm hug on a plate—simple enough to make on a weeknight, yet special enough for any occasion. Once you taste the blend of tart cherries and creamy custard, all nestled in that flaky crust, you’ll understand why it’s become such a beloved classic. I hope you give it a try soon and enjoy every luscious bite as much as I do!
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German Cherry Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
A delightful German Cherry Cake featuring a luscious cherry custard filling baked in a flaky pie crust. This cherry custard pie combines fresh or frozen cherries with a creamy, vanilla-infused custard, resulting in a rich and satisfying dessert perfect for any occasion.
Ingredients
Pie Base
- 1 pre-made pie crust (or homemade if preferred)
- 1 tablespoon butter (for greasing)
- Pinch of salt
Cherry Filling
- 1 1/2 cups fresh or frozen cherries, pitted
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Custard Filling
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pie evenly.
- Prepare Pie Crust: Place the pie crust into a pie pan and lightly grease the edges with butter to prevent sticking and add flavor.
- Prepare Cherry Filling: In a medium bowl, toss the pitted cherries with lemon juice and cornstarch to thicken the filling and add a hint of citrus tartness. Then spread the cherries evenly in the prepared pie crust.
- Mix Custard: In a separate bowl, whisk together heavy cream, eggs, sugar, vanilla extract, and a pinch of salt until smooth and well combined, forming the custard base.
- Combine Fillings: Pour the custard mixture over the cherries in the pie crust, ensuring the cherries are fully submerged beneath the creamy custard layer.
- Bake the Pie: Place the pie in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is lightly golden. The center should be slightly firm when touched but not jiggly.
- Cool and Serve: Allow the pie to cool completely before serving, as this helps the custard firm up for perfect slicing and eating.
Notes
- If using frozen cherries, make sure to thaw and drain them well to avoid a soggy crust.
- The custard should not jiggle too much when done; it will continue to set as it cools.
- You can serve the pie with whipped cream or vanilla ice cream for an extra indulgence.
- For a more textured crust, consider blind baking the pie crust for 10 minutes before adding the filling.
- Adjust sugar according to the sweetness of your cherries.
