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Cherry Custard Pie

Teresa Ambra
Enjoy this irresistible Cherry Custard Pie as an alternative to traditional Cherry Pie this summer. It's rich, decadent and utterly delicious. This mouthwatering dessert is marvelous to make in the summer when fresh cherries are in season. It will rock your world!
3.88 from 8 votes
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert, Pies
Cuisine American
Servings 8
Calories 384 kcal

Equipment

  • 1 10-inch deep dish pie plate
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 medium mixing bowl
  • 1 cherry pitter sharp knife to pit cherries
  • measuring cups
  • measuring spoons
  • 1 sauce pan
  • 1 small mixing bowl
  • 1 electric mixer
  • 1 cookie sheet to put under pie shell and catch drips

Ingredients
  

  • 5 cups fresh cherries pitted and halved
  • 1 1/2 tsp. almond extract
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 large eggs
  • 1 unbaked 10-inch deep-dish pie shell

Instructions
 

  • Pit and halve cherries.
  • Set aside.
  • Mix granulated sugar and flour together and place in medium-sized saucepan; place over low to medium heat and add cream.
  • Cook until mixture simmers.
  • Remove from heat.
  • Meanwhile, in small bowl beat eggs with an electric mixer on high until light yellow in color.
  • This will take about a minute.
  • Stir a few tablespoons of hot cream mixture into the eggs.
  • Then stir entire egg mixture into the hot cream sauce and place back on burner.
  • Cook over low-medium heat until custard thickens, about 5-10 minutes.
  • Remove from heat and add almond extract.
  • Place pie dough in plate and flute edges.
  • Once custard is ready add cherries to the pie crust.
  • Then spread the custard mixture evenly over the cherries.
  • Place pie on a cookie sheet.
  • Bake at 300° about 1 hour and 15 minutes to 1 hour 30 minutes or until custard is set, pie is lightly browned and cherries are cooked.

Notes

NOTE: While cooking fruit pies at lower temperatures take a good bit longer, the end result is a lot better. The fruit cooks all the way through; the pie is not soupy but thickened properly; and the crust doesn’t tend to become too brown like it does with higher temperatures.
 
NOTE: My pie took about 2 hours to cook thoroughly.
 
NOTE: While most of my pies cook at 300°, I think you could bake this one at 350° without it getting overly brown on top. It will still probably take an hour or longer to cook through. Tent with foil if the crust starts getting too brown.
 
NOTE: Do NOT place cherries in empty pie shell until the custard is ready. Otherwise the crust will get soggy.
 
NOTE: If your cherries are exceptionally tart, add a 1/2 cup of sugar to the cherries and allow them to sit out in a bowl while making custard.
 
Cherries provided courtesy of Northwest Cherry Growers.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 384kcalCarbohydrates: 53gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 80mgSodium: 113mgPotassium: 264mgFiber: 2gSugar: 37gVitamin A: 560IUVitamin C: 6mgCalcium: 43mgIron: 1mg
Keyword cherries, cherry dessert, pie
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