Name: German Cherry Cake – Cherry Custard Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 1 9-inch pie crust (homemade or store-bought); 2 cups pitted sour cherries (fresh or drained from jar); 3 large eggs; 1 cup whole milk; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 tablespoons cornstarch; 1/4 teaspoon ground cinnamon; 1 tablespoon unsalted butter, melted; Powdered sugar for dusting

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There’s something absolutely irresistible about the German Cherry Cake – Cherry Custard Pie: a dessert that’s both comforting and surprisingly elegant. This delight offers the tangy brightness of sour cherries nestled in a silken custard, all cradled in a tender pie crust. Whether you’re yearning for a childhood memory or introducing German flavors to your table, this pie is a showstopper thanks to its combination of tart fruit, creamy filling, and rustic simplicity.

German Cherry Cake – Cherry Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

This is one of those magical recipes where simple ingredients come together in the most delightful way. Each one plays a crucial part in building the distinct taste and beautiful layers of the German Cherry Cake – Cherry Custard Pie. Here’s what you’ll need, along with handy tidbits for each item:

Pie Crust (1 9-inch): Go for homemade for a flaky, buttery base, or use a good-quality store-bought crust for ease.
Sour Cherries (2 cups, pitted): The tartness of fresh or jarred Morello cherries truly makes this dessert shine – canned or pie filling works, too, with a sugar tweak.
Eggs (3 large): Provide structure and richness, making the custard filling creamy yet sliceable.
Whole Milk (1 cup): Delivers a luscious, silky texture to the custard; whole milk makes all the difference.
Granulated Sugar (1/2 cup): Just enough sweetness to balance the cherries’ tartness and enhance the custard.
Vanilla Extract (1 teaspoon): Adds warmth and classic custard flavor – real vanilla gives the best aroma.
Cornstarch (2 tablespoons): Ensures the custard sets beautifully and holds the pie together.
Ground Cinnamon (1/4 teaspoon): A whisper of warm spice that complements both fruit and custard.
Unsalted Butter (1 tablespoon, melted): Adds richness, a glossy shine, and extra depth to the custard.
Powdered Sugar (for dusting, optional): Gives your finished pie a bakery-worthy look and adds a light sweetness to each bite.

How to Make German Cherry Cake – Cherry Custard Pie

Step 1: Prep Your Pie Crust

First things first: preheat your oven to 350°F. Press your pie crust into a 9-inch pie dish, crimping the edges for a classic look and to help catch any luscious custard overflow. This step is where homemade or store-bought crusts are both welcome – the magic is in how you treat it!

Step 2: Scatter the Cherries

Next, spread the pitted sour cherries evenly across the bottom of your crust. Don’t worry if they cluster together a bit; as the custard bakes, they’ll distribute beautifully, infusing each slice of German Cherry Cake – Cherry Custard Pie with sweet-tart bursts of flavor.

Step 3: Mix the Custard

In a medium bowl, vigorously whisk the eggs, milk, sugar, vanilla extract, cornstarch, ground cinnamon, and melted butter until everything is completely smooth. The smoother the custard, the silkier your finished pie will be – this is your moment to ensure no lumps sneak in!

Step 4: Assemble and Bake

Pour the custard gently over cherries, letting it flow in and around the fruit. Carefully transfer the whole pie to the oven (a baking sheet underneath helps catch spills), and bake for 45 to 50 minutes. You’re looking for a set custard with a lightly golden top that still jiggles ever so slightly in the center when nudged.

Step 5: Cool and Finish

Patience is key: let your German Cherry Cake – Cherry Custard Pie cool completely before slicing, so the custard sets up nicely and holds together. For a final flourish, dust with a veil of powdered sugar just before serving. It’s like a snowfall on a cherry orchard!

How to Serve German Cherry Cake – Cherry Custard Pie

Garnishes

To turn your pie into a true centerpiece, try a light dusting of powdered sugar right before serving. Add a few extra whole cherries on top, or even a dollop of fresh whipped cream for a touch of decadence. A sprinkle of grated chocolate gives it a sophisticated look for special occasions.

Side Dishes

This pie is wonderful with a scoop of vanilla ice cream or a spoonful of lightly sweetened crème fraîche. For a coffeehouse feel, serve slices alongside strong, dark-roast coffee or a fragrant pot of black tea – it beautifully highlights the richness of the German Cherry Cake – Cherry Custard Pie.

Creative Ways to Present

If you’d like to get creative, cut the pie into small squares for a dessert platter, or layer slices with whipped custard and extra cherries in glasses for a show-stopping parfait. Bringing it to a family picnic? Chill, pre-slice, and wrap individually for easy sharing!

Make Ahead and Storage

Storing Leftovers

Your German Cherry Cake – Cherry Custard Pie can be kept covered in the refrigerator for up to 4 days. Place slices in an airtight container or tightly cover the pie dish to maintain its freshness and keep the custard silky.

Freezing

If you’d like to enjoy this treat later, simply wrap the fully cooled pie (or individual slices) in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving – the custard and cherries retain their texture surprisingly well.

Reheating

For those moments when you crave a warm slice, just pop individual pieces in a 325°F oven for about 10 minutes. Microwaving is possible, but the oven gives the crust a better bite. Top with fresh garnishes, and it’s as lovely as the day it was baked!

FAQs

Can I use sweet cherries instead of sour cherries?

Absolutely, though it will change the flavor profile a bit – sweet cherries will lend a softer, less tart flavor. If you go this route, consider cutting the sugar slightly to prevent the pie from becoming overly sweet.

What’s the best way to pit cherries quickly?

If you have a cherry pitter, the job will go by in a flash! No pitter? Push a chopstick or straw through each cherry to pop the pit right out. It’s a little messy, but it works wonders.

Can I make the custard ahead of time?

It’s best to assemble the custard just before baking, but you can whisk the wet ingredients together and store them in the fridge for a few hours in advance. Give the mixture a good stir before pouring over the cherries.

How do I know when the custard is set?

You’ll want to look for a center that’s just barely jiggly when you gently shake the pie dish – similar to cheesecake. The edges will be golden and slightly puffed. If the center is still runny, bake it a few minutes longer, checking frequently.

Can I use a gluten-free pie crust?

Definitely! A gluten-free pie crust works beautifully here and offers the same comforting flavor and texture in every slice. Just make sure it holds up well during baking, as the custard and cherries have some moisture.

Final Thoughts

I hope you’ll indulge in the joy of baking (and eating!) this wonderful German Cherry Cake – Cherry Custard Pie. It’s a treat that brings warmth, nostalgia, and a little taste of Germany right to your kitchen. Why not share a slice with someone special, and make it a new favorite in your own home?

German Cherry Cake – Cherry Custard Pie Recipe

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Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this traditional German Cherry Cake, also known as Cherry Custard Pie. A perfect blend of tart cherries and creamy custard nestled in a flaky pie crust, this dessert is sure to impress your guests.

Ingredients

Scale

Pie Crust:

1 9-inch pie crust (homemade or store-bought)

Cherry Custard Filling:

2 cups pitted sour cherries (fresh or drained from jar)
3 large eggs
1 cup whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted

Optional Topping:

Powdered sugar for dusting

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Instructions

Preheat the Oven: Preheat the oven to 350°F.
Prepare the Crust: Place the pie crust in a 9-inch pie dish and crimp the edges.
Add Cherries: Spread the pitted cherries over the crust.
Make Custard: Whisk eggs, milk, sugar, vanilla, cornstarch, cinnamon, and melted butter. Pour over cherries.
Bake: Bake for 45–50 minutes until set and golden.
Cool and Serve: Let the pie cool before slicing. Dust with powdered sugar if desired.