Description
A delightful German Cherry Cake featuring a buttery pie crust filled with fresh or frozen cherries, topped with a creamy custard mixture. Baked to golden perfection, this cherry custard pie balances tart fruitiness and rich creaminess, making it a perfect dessert for any occasion.
Ingredients
Scale
Fruit Filling
- 1 1/2 cups fresh or frozen cherries, pitted
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Custard Mixture
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Pie Crust
- 1 pre-made pie crust (or homemade if preferred)
- 1 tablespoon butter (for greasing the pie pan)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready 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 add flavor.
- Toss Cherries: In a medium bowl, toss the pitted cherries with lemon juice and cornstarch, coating them evenly to enhance flavor and thicken juices during baking. Spread this mixture evenly over the pie crust.
- Mix Custard: In a separate bowl, whisk together heavy cream, eggs, granulated sugar, vanilla extract, and a pinch of salt until fully combined to create a smooth custard.
- Pour Custard: Pour the custard mixture gently over the cherries in the pie crust, making sure the cherries are fully covered for a consistent set.
- Bake Pie: Place the pie in the preheated oven and bake for 40-45 minutes. Bake until the custard is set, with a lightly golden top and the center feels slightly firm when touched.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature. Cooling helps the custard firm up, making it easier to slice and enhancing the flavors before serving.
Notes
- Use fresh or frozen cherries; if using frozen, thaw and drain excess liquid before tossing with lemon juice and cornstarch.
- For a crisper crust, pre-bake (blind bake) the pie crust for 10 minutes before adding the filling.
- Adjust sugar quantity to taste depending on cherry sweetness.
- Let the pie cool thoroughly for clean, neat slices.
- Store leftovers refrigerated and consume within 3 days for best freshness.
