Cherry pie with custard
6 servings
60 minutes
Cherry pie with custard is a refined combination of delicate puff pastry, velvety custard, and the refreshing tartness of cherries. This dessert hails from European cuisine, where baked goods with fruits and creams hold a special place. The pie impresses with its rich flavor: the soft, slightly sweet cream harmoniously complements the juicy berries, while the crispy pastry adds structure. Serving it with thick cherry sauce can highlight the depth of flavor and add subtle aromatic nuances, especially if chocolate or liqueur is included. This pie is perfect for a cozy family tea time or festive dinner, creating an atmosphere of comfort and enjoyment.
1
Defrost the cherries and leave them in a sieve for 2 hours to drain all the juice. Roll out the puff pastry into a thin layer on a floured surface and place it in a greased baking dish. Set aside for half an hour.
- Cherry: 400 g
- Puff pastry: 250 g
2
To make custard, add 40 grams of sugar and vanilla to the milk and heat on medium until almost boiling. Meanwhile, beat the egg yolks with powdered sugar and flour into a thick, fluffy, homogeneous mixture. Once the milk is sufficiently heated, carefully pour it in a thin stream into the yolk mixture, stirring constantly. Then pour it back into the pot and on the lowest heat, stirring constantly with a whisk, bring it to thickening. As soon as the cream starts to thicken, remove it from the heat immediately, otherwise the yolks may curdle and everything will go wrong.
- Milk: 400 ml
- Vanilla sugar: 40 g
- Egg yolk: 4 pieces
- Powdered sugar: 40 g
- Wheat flour: 40 g
- Sugar: 90 g
3
Pour the custard into the mold and place 300 grams of cherries on top, gently pressing the berries: even though most of the juice has already come out, they can still color the entire cream in their crimson hue.
- Cherry: 400 g
4
Place the dish in the preheated oven at 160 degrees for about an hour. But keep an eye on it: all ovens are different.
5
The cherry sauce looks very nice when served, made from the remaining 100 grams of berries and juice. Load the last ingredients into a blender, sprinkle with 50 grams of sugar, and chop, but not too finely. Pour into a small saucepan and simmer over medium heat until thickened. Optionally, you can add grated cocoa, grated chocolate, or 1-2 tablespoons of your favorite flavored liqueur to this sauce.
- Cherry: 400 g
- Sugar: 90 g
6
Take out the finished pie and let it cool completely before serving (otherwise the cream won't set). Cut into portions, sprinkle lightly with powdered sugar, and serve with cherry sauce.