If you’re a fan of elegant European bakes and homespun comfort, you’re going to fall head over heels for this German Cherry Cake – Cherry Custard Pie. Imagine juicy tart cherries nestled in a flaky crust, all embracing a creamy, vanilla-flecked custard that bakes to a silky finish. This timeless treat is both rich and refreshing, offering the perfect balance of flavors that will make you the star of any gathering. Simple to make yet irresistibly special, it’s the kind of dessert you’ll crave all year long.
Ingredients You’ll Need
-
Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
Cherry Filling:
- 1 (15-ounce) can sour cherries, drained (reserve 1/4 cup juice)
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
Custard Filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Powdered sugar for dusting (optional)
How to Make German Cherry Cake – Cherry Custard Pie
Step 1: Prepare and Pre-Bake the Crust
Start by preheating your oven to 375°F (190°C). Gently fit your pie crust into a 9-inch pie dish, making sure to press it snugly along the bottom and sides. Give the base a few pricks with a fork – this helps prevent bubbles and keeps the crust nice and even. Pop it into the preheated oven and give it a head start: pre-bake for 8 to 10 minutes until just set but still pale. This step keeps the crust crisp under that luscious custard.
Step 2: Make the Cherry Filling
While the crust bakes, grab a small saucepan and mix the reserved 1/4 cup cherry juice, 2 tablespoons granulated sugar, and cornstarch. Whisk until you’ve got a silky mixture with no lumps, then gently stir in your drained sour cherries. Place over medium heat and cook for 2 to 3 minutes, just until it thickens a bit and looks glossy. Remove from the heat and set aside to cool – this keeps your crust from getting soggy and ensures gorgeous, layered slices.
Step 3: Whisk Up the Custard
In a medium bowl, whisk together the whole milk, heavy cream, eggs, 1/3 cup granulated sugar, vanilla extract, and almond extract (if you’re using it). You want a smooth, homogenous custard base. It should look pale yellow and slightly foamy, promising a wondrously tender set when baked.
Step 4: Assemble the Pie
Once your crust is pre-baked and the cherry mixture has cooled to just warm, spread the cherries evenly over the bottom of the crust. Now, slowly and gently pour the custard over the cherries – this layering effect is what gives German Cherry Cake – Cherry Custard Pie its beautiful look when sliced. Take your time here for flawless presentation!
Step 5: Bake to Perfection
Slip the assembled pie back into the oven and bake for 35–40 minutes. You’re aiming for a custard that’s just set in the center (meaning it barely jiggles when nudged) and edges that are lightly golden. If the top is browning a bit too quickly, you can lightly tent it with foil. Once it’s done, let your pie cool to room temperature – don’t rush this step, as it helps the custard finish setting. Chill for at least 2 hours before serving for the best texture.
Step 6: Dust and Serve
Right before you’re ready to unveil your masterpiece, dust the top generously with powdered sugar if you’d like a festive flourish. Now get ready for the applause!
How to Serve German Cherry Cake – Cherry Custard Pie
Garnishes
If you want to add a special touch to your German Cherry Cake – Cherry Custard Pie, you can garnish with a cloud of softly whipped cream, a sprinkle of toasted sliced almonds for crunch, or a scattering of fresh cherries when they’re in season. Even a sprig of mint makes each slice pop visually and refreshes the palate.
Side Dishes
This cake-pie hybrid is divine all on its own, but it’s also lovely alongside a scoop of good-quality vanilla ice cream or a dollop of tangy crème fraîche. For a full-on German café vibe, serve it with strong, lightly sweetened coffee or a cup of aromatic tea to bring out the fruity notes.
Creative Ways to Present
Try cutting the German Cherry Cake – Cherry Custard Pie into slender wedges and layering them onto a pretty serving platter for a buffet, or serve individual slices on antique plates dusted with extra powdered sugar. Mini versions baked in individual tart pans are always a delightful surprise for guests at parties or afternoon teas.
Make Ahead and Storage
Storing Leftovers
Cover any leftover German Cherry Cake – Cherry Custard Pie tightly with plastic wrap or foil and keep it chilled in the refrigerator. It holds beautifully for up to three days, and the flavors even deepen as it sits. The crust stays flaky, and the custard remains deliciously creamy.
Freezing
If you’d like to make this pie further in advance, you can freeze it! Simply wrap the fully cooled pie securely in plastic wrap and then in foil. Store for up to two months. Thaw overnight in the refrigerator for best texture.
Reheating
While this dessert is usually served chilled or at room temperature, you can warm slices gently in a low oven (about 300°F/150°C) for 10 to 15 minutes if you enjoy a just-baked effect. Don’t microwave it, as that can make the custard rubbery.
FAQs
Can I use fresh or frozen cherries instead of canned?
Absolutely! If you want the most vibrant flavor, fresh or frozen sour cherries are a delight. Just cook them briefly with the sugar and cornstarch until thickened before assembling the pie. Use about two cups for one pie.
Is it okay to skip the almond extract?
Yes, you can omit the almond extract if you prefer, but the subtle almond note brings out the best in the cherries. If you’re not a fan or have allergies, simply stick to vanilla.
Why do I need to pre-bake the pie crust?
Pre-baking ensures your pie crust stays crisp even with the juicy cherry and custard filling. Skipping this step could lead to a soggy bottom, which will compromise the texture of your German Cherry Cake – Cherry Custard Pie.
How do I know when the custard is set?
You’ll know the pie is ready when the center has the slightest jiggle left and the edges are lightly golden. Don’t overbake, as that can toughen the custard. It will continue to firm up as it cools.
Can I use a gluten-free pie crust?
Definitely! Use your favorite gluten-free crust (homemade or store-bought), and you’ll still end up with a delicious and visually stunning German Cherry Cake – Cherry Custard Pie.
Final Thoughts
This recipe is a celebration of heritage and flavor, an invitation to bring a slice of German tradition right to your table. I hope you’ll bake this German Cherry Cake – Cherry Custard Pie and savor every creamy, tart, and utterly comforting bite. Don’t be surprised if it disappears in a flash!
Print
German Cherry Cake – Cherry Custard Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour (plus chilling time)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this German Cherry Cake – Cherry Custard Pie, a traditional dessert that combines tangy cherries with a rich custard filling in a flaky pie crust. Perfect for any occasion!
Ingredients
Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
Cherry Filling:
- 1 (15-ounce) can sour cherries, drained (reserve 1/4 cup juice)
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
Custard Filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Press the pie crust into a 9-inch pie dish and pre-bake for 8–10 minutes.
- Prepare Cherry Filling: In a saucepan, combine reserved cherry juice, 2 tbsp sugar, and cornstarch. Cook until thickened, then stir in cherries. Set aside to cool.
- Make Custard Filling: Whisk together milk, cream, eggs, 1/3 cup sugar, vanilla extract, and almond extract.
- Assemble: Spread cherry mixture over pre-baked crust. Pour custard over cherries.
- Bake: Bake for 35–40 minutes until set. Cool, then chill for 2 hours. Dust with powdered sugar before serving.
Notes
- Use sour cherries for best flavor.
- If using fresh/frozen cherries, cook with sugar and cornstarch.
- For richer flavor, use half-and-half instead of milk and cream.
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