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
Scale
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.
