Description
This German Cherry Cake, also known as Cherry Custard Pie, combines a buttery pie crust filled with fresh or frozen cherries and a smooth, creamy custard. Baked to perfection, it offers a delightful balance of tart cherries and sweet vanilla custard, making it a perfect dessert for any occasion.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (or homemade if preferred)
- 1 tablespoon butter (for greasing)
Cherry 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the pie crust into a pie pan and lightly grease the edges with butter to prevent sticking and enhance flavor.
- Mix Cherry Filling: In a medium bowl, toss the pitted cherries with lemon juice and cornstarch, then spread the cherry mixture evenly over the pie crust.
- Make Custard: In a separate bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, and a pinch of salt until smooth and well combined.
- Assemble Pie: Pour the custard mixture evenly over the cherries, making sure the fruit is fully covered by the custard.
- Bake: Bake the pie in the preheated oven for 40-45 minutes until the custard is set and the top is lightly golden. The center should feel slightly firm when pressed gently.
- Cool Before Serving: Allow the pie to cool completely at room temperature so the custard can firm up, ensuring clean slices and the best texture.
Notes
- Use fresh or frozen cherries; if using frozen, thaw and drain excess liquid before using.
- Avoid overbaking to prevent the custard from becoming rubbery.
- For extra flavor, sprinkle a little cinnamon or almond extract in the custard mixture.
- Serve chilled or at room temperature with whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator and consume within 3 days.
