Description
This German Cherry Cake, or Cherry Custard Pie, features a luscious custard filling paired with tart, juicy cherries in a buttery, flaky crust. Easy to make with simple ingredients, this dessert is the perfect balance of sweet and creamy. Ideal for any occasion, this cherry pie will be a hit at gatherings or family meals. Whether using fresh or frozen cherries, you’ll savor every bite of this irresistible treat.
Ingredients
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
1 pre-made pie crust (or homemade if preferred)
1 tablespoon butter (for greasing)
Pinch of salt
Instructions
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Preheat the oven to 350°F (175°C).
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Place the pie crust into a pie pan and lightly grease the edges with butter.
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In a medium bowl, toss the cherries with lemon juice and cornstarch. Spread the mixture evenly over the pie crust.
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In a separate bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, and a pinch of salt until smooth.
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Pour the custard mixture over the cherries in the pie crust.
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Bake for 40-45 minutes, or until the custard is set and the top is lightly golden. The center should be slightly firm.
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Allow the pie to cool completely before serving to ensure it sets properly.
Notes
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Variations: Add almond extract for a nutty twist, sprinkle mini chocolate chips for a chocolatey touch, or top with a cinnamon-sugar crumb topping.
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Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 20-30 seconds, or enjoy cold.
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Freezing: Can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
