Cherry Custard Pie – Looking for a dessert that combines the taste of cherries with the smoothness of custard? Then you have to try this Cherry Custard Pie. It features a mix of Rainier cherries. Nestled in a vanilla custard. All wrapped in a buttery shortcrust pastry. This pie embodies the comforting flavors of many German desserts. With ingredients, like quark (or Greek yogurt as an alternative) cherries and homemade custard. It’s a dessert that’s both flavorful and steeped in tradition.
I’ll never forget the first time I baked a Cherry Custard Pie. It was a chilly afternoon perfect for baking. I was determined to create something that would impress my doubtful husband and my choosy child. To my delight. Not only did it fill our home with a mouthwatering smell. But it also won over my family’s hearts. The smiles on their faces after the first bite. Assured me that this recipe was a winner.
What makes these Cherry Custard Pie truly special?
What makes this Cherry Custard Pie special? Is its blend of flavors and textures. The combination of Rainier cherries. Provides a mix of tanginess and sweetness. That pairs beautifully with the creamy custard filling. The quark, a dairy delight adds a special airy quality to the custard. Giving the pie a decadent feel without being too dense. Additionally opting for a shortcrust pastry over store-bought. Lends a flair and guarantees a buttery, flaky foundation that perfectly complements the filling.
What You Need To Make This Cherry Custard Pie Recipe?
Flour: This forms the foundation of our crust. Providing structure and unity. It’s incredible how such a simple pantry staple can kickstart the creation of something delicious.
Butter (125 grams for crust and 25 grams for filling): Butter gives the crust its flakiness and the filling its creaminess. It introduces a melt-in-your-mouth element. That’s essential for a top-notch pie.
Sugar: We incorporate it in both the crust (150 grams) and the filling (190 grams in total). Striking a balance between the tartness of cherries. And just the right level of sweetness.
Vanilla: Whether you opt for sugar or extract. Vanilla brings warmth to the mix. Imparting a sense of comfort akin to an embrace.
Eggs: They serve as the ingredient. That binds the crust together. And enriches the filling resulting in a smooth blend.
Greek Yogurt: This serves as the core of the custard. While quark adds an authentic touch. Greek yogurt serves as a substitute. Contributing richness and tanginess.
Milk: A dash of milk. Ensures that the custard filling is smooth. And easy to pour seamlessly melding with all components.
Vanilla Pudding Mix or Cornstarch & Vanilla Beans: Using either Vanilla Pudding Mix or a combination of Cornstarch and Vanilla Beans will help thicken the custard to achieve the right consistency. The vanilla beans will also introduce specks of flavor.
Cherries: Don’t forget about the Cherries. Adding 2 cups will truly make them shine! Their tangy essence balances out the sweetness. Bringing bursts of flavor and color to each bite.
Steps To Make Cherry Custard Pie:
Step 1: First start by preparing the cherries. If you’re using canned cherries. Make sure to drain them. For the quark or Greek yogurt. Strain it through a sieve lined with paper towels for a long period to remove any moisture.
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Step 2: Next, let’s prepare the pastry. Use a stand mixer to combine flour, butter, sugar, vanilla sugar (or extract), and egg. Until they come together into a ball. Gently flatten the dough. Wrap it up. And refrigerate for around 30 minutes. This step will make it easier to work with later.
Step 3: While the dough is chilling. Create the custard filling. Mix together quark (or yogurt) milk, egg yolks, cooled butter, vanilla essence (from pudding mix or vanilla beans), and sugar. Until you achieve a smooth consistency. In a bowl whip egg whites with sugar until stiff peaks form. Then carefully fold them into the custard mixture for a fluffy texture.
Step 4: Preheat your oven to 350°F (170 180°C). Take the chilled dough. Press two-thirds of it into the bottom and up the sides of a 9-inch springform pan.
Step 5: Spread the custard mix evenly over the crust. Delicately place the cherries on top like gems.
Step 6: Bake for 60 to 70 minutes. Until the custard sets with a jiggle in the center. It will solidify as it cools. Allow it to cool before cutting into this treat.
Tip:
To take your Cherry Custard Pie to the next level. Try soaking the cherries in a bit of sugar before adding them to the pie. Simply let them sit for 30 minutes to bring out their juices. And enrich their savor. This approach guarantees that each nibble of your pie. Is packed with cherry goodness. If you’re using sour cherries. This method also aids balance their tanginess. With a hint of sweetness. Resulting in a well-rounded filling. Additionally, you can simmer the extracted juices on the stove. Until they form a syrup to drizzle over the pie. For an added burst of cherry flavor. This uncomplicated scheme can heighten a cherry pie. Into one that leaves an everlasting impression.
Frequently Asked Questions:
Can I use frozen cherries instead of fresh?
You can definitely utilize frozen cherries! Just take them out of the freezer. Use them directly. To stop the pie from becoming too soggy.
What if I don’t have a stand mixer for the dough?
You can mix the ingredients by hand instead. Employ a pastry cutter or knives. To integrate the butter into the flour. Then add the egg. Until everything comes together into a dough.
How do I store leftover pie, and how long will it keep?
Simply cover the pie in plastic or foil. Set it in the refrigerator. It will remain fresh for up to 3 days. Allow it to sit at room temperature for around 30 minutes. Before appreciating a piece.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cherry Custard Pie
Ingredients
- 50 g all-purpose flour
- 125 grams unsalted butter
- 150 g granulated sugar
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 1 large egg
For the filling:
- 750 grams quark or drained Greek yogurt
- 100 ml milk
- 2 large egg yolks
- 25 grams unsalted butter melted
- 2 packets vanilla pudding mix or 80 g cornstarch mixed with the seeds from 1.5 vanilla bean pods
- 130 g granulated sugar
- 2 large egg whites
- 60 grams granulated sugar
- 2 c cherries sour, Rainier, etc.
Instructions
- Prepare the cherries by draining them if using canned ones. For the Greek yogurt. Begin with 1 kg. Let it drain overnight in the fridge with paper towels in a sieve and measure out 750g.
- To make the dough. Mix together 250g flour, 125g butter, 150g sugar, vanilla sugar, and 1 egg using a mixer. Shape the mixture into a ball or disk. Refrigerate for 30 minutes.
- For the filling. Blend together 750g quark (or Greek yogurt) 100ml milk, 2 egg yolks, 25g melted butter (cooled) vanilla pudding powder, and 130g sugar until smooth. In a bowl. Whisk together 2 egg whites with 60g sugar. Until stiff peaks form before folding them into the mixture.
- Assemble the pie by pressing two-thirds of the dough into the base of a 9-inch springform pan. And forming a rim with the remaining dough. Pour in the mixture. Top it off with cherries.
- Bake at around 350°F (170 180°C) for 60-70 minutes. Allow it to cool down before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
