Description
This German Cherry Cake, also known as Cherry Custard Pie, is a delightful dessert featuring a buttery pie crust filled with juicy cherries and a smooth, creamy custard. Baked to perfection until golden and set, it offers a perfect balance of tart and sweet flavors, ideal for any occasion.
Ingredients
Scale
For the Filling
- 1 1/2 cups fresh or frozen cherries, pitted
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crust
- 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 is properly heated by the time your pie is ready to bake. - Prepare the Pie Crust
Place the pie crust into a pie pan. Lightly grease the edges with butter to prevent sticking and promote browning. - Prepare the Cherry Filling
In a medium bowl, toss the pitted cherries with lemon juice and cornstarch. This helps thicken the filling during baking. Spread the cherry mixture evenly 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 smooth and fully combined. - Assemble the Pie
Pour the custard mixture evenly over the cherries in the pie crust, making sure the cherries are fully covered. - Bake the Pie
Place the pie in the preheated oven and bake for 40-45 minutes. The custard should be set and lightly golden on top. The center will be slightly firm to the touch when done. - Cool Before Serving
Allow the pie to cool completely on a wire rack; this helps the custard firm up further for clean slices.
Notes
- Use fresh or frozen cherries, but make sure frozen cherries are thawed and drained to avoid excess moisture.
- If using homemade pie crust, blind bake slightly before adding the filling to prevent sogginess.
- For a lighter version, substitute half-and-half for heavy cream, though custard will be less rich.
- The pie is best served chilled or at room temperature after cooling.
- Store leftovers covered in the refrigerator for up to 3 days.
