Description
This German Cherry Cake, also known as Cherry Custard Pie, is a delightful dessert combining fresh or frozen cherries with a rich, creamy custard baked in a buttery pie crust. With a subtle balance of tartness from the cherries and sweetness from the custard, this pie is perfect for any occasion and easy to prepare in under an hour.
Ingredients
Scale
Fruit Filling
- 1 1/2 cups fresh or frozen cherries, pitted
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Custard
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Crust and Finishing
- 1 pre-made pie crust (or homemade if preferred)
- 1 tablespoon butter (for greasing)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Prepare the pie crust: Place the pre-made pie crust into a pie pan. Lightly grease the edges with butter to prevent sticking and add flavor.
- Prepare the cherry filling: In a medium bowl, mix the pitted cherries with lemon juice and cornstarch to coat them evenly, which helps thicken the filling during baking. Spread this cherry mixture uniformly over the pie crust.
- Make the custard: In a separate bowl, whisk together heavy cream, eggs, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Assemble the pie: Pour the custard mixture over the cherries in the crust, making sure the cherries are fully submerged under the custard.
- Bake the pie: Place the pie in the oven and bake for 40-45 minutes. Bake until the custard is set and the top is lightly golden. The center should feel slightly firm but not hard to the touch.
- Cool before serving: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the custard set fully for easier slicing and better texture.
Notes
- For best results, use fresh cherries in season; frozen cherries work well but should be thawed and drained.
- The cornstarch helps to thicken the cherry juices, preventing the pie from becoming soggy.
- You can add a sprinkle of cinnamon or almond extract for added flavor variations.
- If you prefer a homemade crust, blind bake it slightly to avoid a soggy bottom.
- Allowing the pie to cool fully before slicing improves the custard’s firmness and slicing ease.
