Cherry Custard Pie
Our Cherry Custard Pie begets a combination of cherries and creamy custard. Nestled in a rich flaky crust. This dessert recipe. Stimulates notions of family get-togethers. Sunday afternoons and the pure happiness that comes from baking with love. Encouraging you to relish not only the flavors. But the cherished memories and special junctures. Whether you're a baker or embarking on your pie-making adventure. This recipe assures a delightful expedition. Filled with warmth. And joy in every delicious bite.
12 Servings
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
To create a gluten-free Cherry Custard Pie. Simply replace the regular flour in the crust with a gluten-free baking blend that includes xanthan gum. This ingredient helps replicate the texture of gluten. And holds the crust together. Handle the dough with care as it can be more fragile. The rest of the ingredients, such as quark (or Greek yogurt) cherries and eggs are naturally free of gluten. Just make sure to check that your vanilla pudding mix or cornstarch is also gluten-free. By making these adjustments. You can savor a gluten-free version of this traditional pie. That everyone can enjoy safely.