Description
Indulge in the delightful taste of German Cherry Cake, a perfect blend of sweet cherries and creamy custard in a buttery crust. This Cherry Custard Pie is a classic dessert that will impress your guests and satisfy your sweet cravings.
Ingredients
Scale
Cake Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter (cold and cubed)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Cherry Filling:
- 2 cups pitted dark sweet cherries (fresh or jarred, drained)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp sugar (for cherries)
Custard:
- 1 ½ cups whole milk
- 3 large egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart or pie pan.
- In a mixing bowl, combine flour, ½ cup sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add egg and vanilla, mixing until a soft dough forms. Press the dough evenly into the bottom and up the sides of the prepared pan.
- In a medium bowl, toss the pitted cherries with 2 tablespoons of cornstarch, lemon juice, and 1 tablespoon of sugar. Spread the cherries evenly over the crust.
- In a saucepan, whisk together milk, egg yolks, ⅓ cup sugar, 2 tablespoons cornstarch, and vanilla. Cook over medium heat, stirring constantly, until thickened into a custard.
- Pour the custard over the cherries. Bake for 40–45 minutes, or until the edges are golden and the custard is set.
- Allow to cool completely, then refrigerate for at least 2 hours before serving. Dust with powdered sugar before slicing, if desired.
Notes
- You can use jarred sour cherries for a tangier flavor.
- Almond extract can be added to the custard for extra depth.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
