German Cherry Cake – Cherry Custard Pie Recipe
If you’ve ever dreamed of experiencing the magic of German home baking, this German Cherry Cake – Cherry Custard Pie is everything your soul craves: jewel-bright sour cherries, silky vanilla custard, and a buttery, crumbly crust all come together in an embrace of sweet-tart bliss. With its roots in the sun-dappled kitchens of Germany, this delightful dessert strikes the perfect balance between rustic comfort and patisserie finesse. It’s the kind of recipe that draws happy smiles at family gatherings, yet looks stunning enough for the fanciest celebration—truly a treat you’ll reach for any time cherries are in season, or whenever you want to wow your friends and family.
Ingredients You’ll Need
The beauty of German Cherry Cake – Cherry Custard Pie is in its simplicity: every ingredient is handpicked to build a harmonious blend of flavor and texture. Don’t be surprised if you already have most of these on hand! Each one plays a starring role, from the lush cherries to the velvet custard and that all-important buttery crust.
- All-purpose flour: The backbone of the crust, giving it structure and the perfect crumbly bite.
- Granulated sugar: Lends gentle sweetness, balanced by the tartness of the cherries.
- Baking powder: Helps lighten the crust ever so slightly, making it tender instead of dense.
- Salt: Just a pinch, to enhance all the other flavors and keep the sweetness in check.
- Unsalted butter (cold and cubed): Cold butter is essential for that melt-in-your-mouth, flaky pie crust.
- Large egg yolk: Adds richness and helps bind the crust together.
- Cold water: The touch that brings the dough together without making it tough; add just enough to hold it.
- Pitted sour cherries: The star of the show—choose fresh or well-drained jarred cherries for that classic tang.
- Whole milk: Makes the custard extra creamy and balances the richness with a soft, light texture.
- Heavy cream: For luxuriousness—this turns simple custard into a silky-smooth treat.
- Granulated sugar (for the custard): Sweetens the silky center without overpowering the fresh cherry flavor.
- Large eggs: Stamp the custard with its classic, rich texture, helping everything set beautifully.
- Cornstarch: Gives the custard its plush structure so it slices cleanly every time.
- Vanilla extract: Adds that warm, inviting aroma that makes each bite feel special.
- Powdered sugar (optional): A dusting before serving brings a pretty, celebratory finish.
How to Make German Cherry Cake – Cherry Custard Pie
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine flour, sugar, baking powder, and salt. Then, add the cold cubed butter, cutting it in with your fingers or a pastry blender until the mixture takes on the appearance of coarse crumbs. This method ensures a delicate, crumbly crust, much like a classic tart. Gently stir in the egg yolk and just enough cold water (start with 1 tablespoon, add more if needed) to bring the dough together. Don’t over-mix—handling it gently is the secret to a tender base. Press the dough evenly into the bottom and slightly up the sides of a greased 9-inch tart or pie pan, then prick it with a fork all over to prevent puffing. Prebake for 10 minutes to set the foundation.
Step 2: Make the Custard
While your crust is gently baking, turn your attention to the velvety custard. In a saucepan, whisk together the milk, heavy cream, sugar, eggs, cornstarch, and vanilla extract. Place the pan over medium heat and stir constantly—this is important to avoid any lumps or curdling. As you stir, you’ll notice the mixture starting to thicken ever so slightly (think the consistency of light cream); don’t allow it to boil. The minute it starts to gain body and coats the back of a spoon, take it off the heat. This gentle warming helps develop flavor and ensures a silky texture.
Step 3: Assemble the Pie
Once your crust has finished pre-baking, scatter the pitted sour cherries evenly across the base. This step is where German Cherry Cake – Cherry Custard Pie begins to take on its signature look—ruby jewels set in a golden cradle. Gently pour the warm vanilla custard over the cherries, letting it fill the gaps and swirl around the fruit. Use a spatula to nudge the cherries into an even layer if needed, ensuring that every slice will deliver the perfect cherry-custard balance.
Step 4: Bake
Slide your pie pan onto the middle rack of your preheated oven and bake for 35 to 40 minutes. Keep an eye on the custard—you’re looking for it to set with a slight wobble in the center and edges that turn lightly golden. The fragrance of baked cherries and vanilla is pure bliss at this stage. If the top is browning too fast, you can tent it loosely with foil. Remove from the oven and allow it to cool completely on a rack.
Step 5: Chill and Serve
Once the pie has cooled, transfer it to the refrigerator and chill for at least 2 hours. This rest in the fridge allows the custard to truly set, making slicing a breeze and intensifying all the lovely flavors. Just before serving, dust generously with powdered sugar for a snow-kissed look. Cut into wedges and prepare for a round of compliments!
How to Serve German Cherry Cake – Cherry Custard Pie
Garnishes
This beautiful dessert needs only a light touch—a light shower of powdered sugar is traditional and really makes the cherries pop. Feel free to add a dollop of freshly whipped cream or a few extra fresh cherries on top for a festive touch at special occasions. A sprinkle of slivered almonds brings extra crunch and nutty contrast if you’re feeling adventurous!
Side Dishes
German Cherry Cake – Cherry Custard Pie is lovely all by itself, but it pairs wonderfully with a cup of dark roast coffee or fragrant black tea. On warm afternoons, a scoop of vanilla ice cream or lemon sorbet on the side takes this classic dessert from delightful to decadent, adding a refreshing counterpoint to the creamy custard and juicy cherries.
Creative Ways to Present
Although a simple wedge on a plate is always charming, try serving individual slices with a drizzle of cherry syrup or a scattering of candied violets for special events. For mini versions, bake in small tart tins or ramekins—these adorable single portions add a whimsical, elegant vibe to any party. Layer with whipped cream and fresh berries for a modern trifle twist on the classic German Cherry Cake – Cherry Custard Pie.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers—a rare treat, indeed—simply cover the pie tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to three days. The flavors actually deepen with a little time, making that midnight snack even more irresistible!
Freezing
To save German Cherry Cake – Cherry Custard Pie for later, wrap tightly in plastic wrap and foil or place in a freezer-safe container. It will freeze well for up to one month. When you’re ready for another taste, thaw overnight in the fridge to keep the custard and fruit as luscious as possible.
Reheating
While this pie is usually enjoyed cold or at room temperature, if you’d prefer a gently warmed slice, heat in a low oven (about 250°F) for 10-12 minutes. Be sure not to overheat, as high heat may cause the custard to weep. Enjoy the comforting aroma as it gently warms through!
FAQs
Can I use sweet cherries instead of sour cherries?
Yes, you can! If you use sweet cherries, I recommend reducing the sugar in both the crust and custard by a tablespoon or two, since sweet cherries don’t have the tart tang of sour cherries. The result will still be delicious, just with a slightly different flavor profile.
Do I need to blind-bake the crust longer if it still looks pale?
Ten minutes of pre-baking is typically enough, since the crust will continue to bake with the filling. If you prefer a crispier base, you can add an extra 2-3 minutes, but keep an eye on it to prevent burning. The golden color will develop as the whole dessert bakes.
Can I make German Cherry Cake – Cherry Custard Pie ahead of time?
Absolutely! In fact, chilling for several hours (or even overnight) helps the custard set and allows the flavors to meld beautifully. Just hold off on the final dusting of powdered sugar until right before serving.
What if I don’t have a tart pan?
No worries! A regular 9-inch pie pan works perfectly. The removable bottom of a tart pan makes serving a little easier, but the flavor and texture remain the same, no matter what pan you choose.
How do I know when the custard is set?
You’ll know it’s ready when the edges look puffed and lightly golden, and the center has just a slight jiggle (think cheesecake). The custard will continue to firm up as it cools and chills, so avoid overbaking to keep it smooth and creamy.
Final Thoughts
There’s something truly special about sharing a slice of German Cherry Cake – Cherry Custard Pie with friends or family: sweet cherries, rich custard, and a homey, golden crust all in one unforgettable bite. Give this recipe a try the next time you want to treat yourself or make a gathering shine—one taste, and you’ll see why it’s a forever favorite!
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German Cherry Cake – Cherry Custard Pie Recipe
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this traditional German Cherry Cake, also known as Cherry Custard Pie. A buttery crust is filled with a luscious custard and topped with tart cherries for a perfect balance of sweet and sour. This dessert is a true crowd-pleaser, whether served chilled or at room temperature.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Filling:
- 2 cups pitted sour cherries (fresh or jarred, drained)
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Combine flour, sugar, baking powder, and salt. Cut in butter, then add egg yolk and water. Press into a pie pan and prebake.
- Make the custard: Whisk together milk, cream, sugar, eggs, cornstarch, and vanilla. Cook until slightly thickened.
- Assemble and bake: Arrange cherries on the crust, then pour custard over them. Bake until set.
- Cool and serve: Let the pie cool, then chill before serving. Dust with powdered sugar if desired.
Notes
- You can use sweet cherries, adjusting sugar to taste. Enjoy chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
