If you’re craving a slice of summery comfort that instantly transports you to a cozy German café, this German Cherry Cake – Cherry Custard Pie is your ticket! Imagine a tender, buttery crust, a burst of tangy cherries, and a silky custard filling, all coming together into one glorious creation. Whether you’re looking for something new and impressive for dessert or want to relive nostalgic flavors, this pie delivers. It strikes that perfect balance of sweet, tart, and creamy, making it an irresistible treat for any occasion.
Ingredients You’ll Need
At its heart, the German Cherry Cake – Cherry Custard Pie is all about simple, quality ingredients working in harmony. Each component brings something special—flaky crust, vibrant fruit, and dreamy custard—to create a dessert that looks as lovely as it tastes.
- All-purpose flour: Provides the essential structure for the crust, keeping it tender yet crisp.
- Granulated sugar: Adds a gentle sweetness to both the crust and filling, letting the cherries shine.
- Unsalted butter (cold and cubed): Guarantees a flaky, melt-in-your-mouth pastry base—don’t skimp on chilling!
- Egg yolk: Enriches the dough, giving it extra color and flavor.
- Cold water: Helps the pastry come together without overworking the gluten.
- Pitted sour cherries (drained if using jarred or canned): The star of our show, these bring a burst of tartness and beautiful color.
- Cornstarch: Thickens the cherry layer and the custard, ensuring perfect, sliceable layers.
- Whole milk: Brings richness and creaminess to the custard.
- Heavy cream: Adds extra silkiness and body to the filling.
- Vanilla extract: Infuses the custard with warm, aromatic notes.
- Large egg yolks: Create a velvety, luscious custard texture.
How to Make German Cherry Cake – Cherry Custard Pie
Step 1: Prepare the Crust
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the flour and sugar, then cut in the cold, cubed butter until the mixture looks like coarse crumbs. Add the egg yolk and just enough cold water to bring the dough together. Shape it into a disk, wrap it in plastic, and let it chill for 20 minutes. This rest time helps keep the dough tender and easy to work with.
Step 2: Line and Bake the Crust
Once rested, roll the dough into a circle and gently press it into a 9-inch tart or pie pan. Prick the base with a fork to prevent bubbles, line with parchment, and fill with pie weights. Blind-bake for 12–15 minutes, remove the weights, and bake another 5 minutes until lightly golden. Let it cool slightly so your cherry layer stays distinct.
Step 3: Prepare the Cherry Layer
In a small bowl, toss your drained sour cherries with cornstarch and a touch of sugar. This quick step helps set the juices, so your German Cherry Cake – Cherry Custard Pie won’t get soggy. Spread the cherries evenly over the cooled crust, creating a jewel-toned layer that promises plenty of flavor in every bite.
Step 4: Make the Custard Filling
To create that signature creamy layer, whisk together milk, cream, cornstarch, sugar, vanilla, and egg yolks in a saucepan. Place over medium heat and stir constantly until the mixture thickens—this takes about 5–7 minutes. You want the custard to coat the back of a spoon, but still be pourable. Pour the warm custard gently over the cherries and smooth the top.
Step 5: Bake and Chill
Pop your filled tart back into the oven and bake for 20–25 minutes, or until the custard is just set and the crust edges are golden. After baking, cool the pie completely at room temperature, then chill for at least 2 hours. This patience pays off, letting the flavors meld and the custard firm up for perfect slices.
How to Serve German Cherry Cake – Cherry Custard Pie
Garnishes
A delicate dusting of powdered sugar is the classic finishing touch for German Cherry Cake – Cherry Custard Pie. If you’re feeling a little extra, a dollop of freshly whipped cream or a few whole cherries on top add elegance and a pop of color that’s perfect for celebrations.
Side Dishes
This luscious pie pairs beautifully with a cup of strong coffee or a scoop of vanilla ice cream. The creaminess of the custard and the tartness of the cherries are lovely alongside something cool and mild, like a dollop of Greek yogurt or a sip of lightly sweetened herbal tea.
Creative Ways to Present
For a modern twist, try cutting the German Cherry Cake – Cherry Custard Pie into slim bars for a dessert tray, or serving individual mini tarts at a brunch gathering. Edible flowers or a sprinkle of toasted almond slivers can give your presentation a gourmet flourish no one will forget.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, keep any leftover German Cherry Cake – Cherry Custard Pie covered in the refrigerator. The pie stays fresh for up to three days, and the flavors actually deepen as it rests, making those next-day slices even more irresistible.
Freezing
If you’d like to make this pie ahead, you can freeze it after baking and cooling completely. Wrap tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
To enjoy a slightly warm slice, gently reheat individual pieces in the microwave for 10-15 seconds, or in a low oven until just warmed through. Avoid overheating, which can cause the custard to separate or the crust to toughen.
FAQs
Can I use sweet cherries instead of sour cherries?
Absolutely! While the traditional German Cherry Cake – Cherry Custard Pie uses sour cherries for that signature tang, sweet cherries work beautifully as well. If using sweet cherries, you may want to slightly reduce the added sugar in the cherry layer.
Do I need to blind-bake the crust?
Yes, blind-baking is important for this pie. It ensures the crust stays crisp and doesn’t become soggy once the cherry and custard layers are added. Don’t skip this step for the best results!
Can I make this pie gluten-free?
You can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour in the crust. Just be sure to check that all other ingredients, like cornstarch, are certified gluten-free if you have sensitivities.
What’s the best way to pit fresh cherries?
A cherry pitter makes the job quick and easy, but if you don’t have one, you can use a sturdy drinking straw or even a chopstick to push the pits out. Just be sure to catch all the juice for maximum flavor!
Can I make the German Cherry Cake – Cherry Custard Pie ahead of time?
Definitely! In fact, this pie is even better after chilling for a few hours. Make it the day before your gathering, and you’ll have a ready-to-serve treat that slices beautifully and tastes amazing.
Final Thoughts
If you’re searching for a show-stopping dessert that’s as comforting as it is impressive, give this German Cherry Cake – Cherry Custard Pie a try. It’s a recipe that never fails to bring smiles and “just one more slice” requests. I hope you enjoy every creamy, cherry-studded bite!
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German Cherry Cake – Cherry Custard Pie Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
German Cherry Cake, also known as Cherry Custard Pie or Kirschkuchen, is a traditional German dessert featuring a buttery shortcrust pastry filled with tart sour cherries and a creamy vanilla custard. This delightful cake combines the tanginess of sour cherries with a rich, smooth custard topping, perfect for any occasion.
Ingredients
For the Dough
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
For the Cherry Filling
- 1 1/2 cups pitted sour cherries, drained if using jarred or canned
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
For the Custard
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
Instructions
- Prepare the Dough: Preheat your oven to 375°F (190°C). In a bowl, combine the flour and 1/3 cup sugar. Add the cold cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Add the egg yolk and 1 to 2 tablespoons of cold water, just enough to bring the dough together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
- Pre-Bake the Crust: Roll the chilled dough into a circle large enough to fit a 9-inch tart or pie pan. Press the dough into the pan evenly. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 to 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes or until the crust is lightly golden. Remove from the oven and allow to cool slightly.
- Prepare the Cherry Filling: In a small bowl, toss the drained sour cherries with 1 tablespoon cornstarch and 1 tablespoon sugar, coating them well. Spread the cherry mixture evenly over the pre-baked crust.
- Make the Custard: In a saucepan, whisk together the milk, heavy cream, 2 tablespoons cornstarch, 1/3 cup sugar, vanilla extract, and the 2 egg yolks. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5 to 7 minutes. Remove from heat.
- Assemble and Bake: Pour the warm custard gently over the cherries in the crust, smoothing the top with a spatula. Bake the assembled pie for 20 to 25 minutes or until the custard is set and the edges are golden brown.
- Cool and Chill: Let the cake cool completely at room temperature, then chill it in the refrigerator for at least 2 hours before serving to allow the custard to fully set and flavors to meld.
Notes
- This cake is best made with sour cherries for their signature bright, tangy flavor, but sweet or fresh cherries can be substituted based on availability.
- Dust the top with powdered sugar before serving for an elegant touch.
- Serve with a dollop of whipped cream or vanilla ice cream for added indulgence.
- Ensure cherries are well-drained if using canned or jarred to prevent a soggy crust.
- The custard must be stirred constantly during cooking to avoid lumps and ensure smooth texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg
