Description
This German Cherry Cake, also known as Cherry Custard Pie, features a delightful combination of juicy cherries and creamy custard baked in a crisp pie crust. It’s a perfect dessert for cherry lovers, offering a balance of tart and sweet flavors with a smooth, rich texture. Simple to prepare, this classic pie makes an elegant treat for any occasion.
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
Pie Crust
- 1 pre-made pie crust (or homemade if preferred)
- 1 tablespoon butter (for greasing)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C), ensuring it reaches the right temperature before baking the pie for even cooking.
- Prepare 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 Cherry Filling: In a medium bowl, toss the pitted cherries with lemon juice and cornstarch. This mixture helps to thicken the filling and balance the tartness of the cherries. Spread the cherries evenly over the pie crust.
- Mix Custard: In a separate bowl, whisk together the heavy cream, eggs, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and well combined. This creates the custard base that will set around the fruit during baking.
- Assemble Pie: Pour the custard mixture over the cherries in the pie crust, ensuring the cherries are fully covered for a consistent custard texture.
- Bake the Pie: Place the pie in the preheated 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 to the touch but not fully hard to maintain a creamy texture.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely. This cooling step is essential as the custard will firm up further, making it easier to slice and enhancing the flavor.
Notes
- You can use fresh or frozen cherries; if using frozen, thaw and drain excess liquid before mixing with lemon juice and cornstarch.
- Ensure the custard mixture is well whisked to prevent lumps and achieve a smooth texture.
- The pie is best served chilled or at room temperature after cooling completely to allow the custard to set properly.
- For a homemade pie crust, a traditional buttery shortcrust pastry works excellently for added flavor and texture.
- Optional: Garnish with whipped cream or powdered sugar before serving for extra presentation appeal.
