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)

Cook Mode Prevent your screen from going dark

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.