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Cherry Vanilla Custard Pie

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This Cherry Vanilla Custard Pie combines the tartness of fresh cherries with a smooth, creamy vanilla custard, all nestled in a flaky buttery pastry shell. It’s a delightful dessert that brings back fond memories of family gatherings and warm hugs from Grandma.

Ingredients

Scale
  • ### For the Buttery Pastry Shell:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter, chilled and cubed
  • 4 to 5 tablespoons ice water
  • ### For the Cherry Filling:
  • 2 cups fresh or frozen cherries, pitted (if using frozen, thaw and drain)
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ### For the Vanilla Custard:
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch
  • Pinch of salt

Instructions

  1. Prepare the Buttery Pastry Shell: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon salt, and 1 tablespoon granulated sugar. This step takes about 2 minutes. Ensure that the mixture is well-combined for an even crust.
  2. Cut in the Butter: Add ½ cup of chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, about 5 minutes. Avoid overworking the dough to keep it flaky.
  3. Add Ice Water: Gradually add 4 to 5 tablespoons of ice water, mixing just until the dough comes together. This should take about 2 minutes. Be careful not to add too much water; the dough should be slightly sticky but not wet.
  4. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps prevent shrinkage during baking.
  5. Preheat the Oven: Preheat your oven to 375°F (190°C) while the dough chills. This ensures the crust starts baking immediately when placed in the oven.
  6. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8 inch thick. Transfer it to a 9-inch pie pan and gently press it into the sides. Trim any excess dough hanging over the edges and crimp the edges for a decorative look.
  7. Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10-12 minutes or until golden brown. The crust should feel firm to the touch.
  8. Prepare the Cherry Filling: In a medium bowl, combine 2 cups of pitted cherries, ½ cup of granulated sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Mix well and set aside to macerate for 10-15 minutes.
  9. Make the Vanilla Custard: In a separate bowl, whisk together 2 large eggs, 1 cup of whole milk, ½ cup of heavy cream, ½ cup of granulated sugar, 2 teaspoons of pure vanilla extract, 1 tablespoon of cornstarch, and a pinch of salt until smooth, about 3-5 minutes. Ensure there are no lumps.
  10. Assemble the Pie: Pour the cherry filling into the baked crust, spreading it evenly. Slowly pour the vanilla custard over the cherries, filling the crust to just below the top. Avoid overfilling to prevent spillage during baking.
  11. Bake the Pie: Bake the assembled pie in the preheated oven for 35-40 minutes or until the custard is set and slightly jiggly in the center. The edges should be golden and the filling bubbly. A common mistake is to open the oven too frequently; keep the oven door closed to maintain temperature.
  12. Cool and Serve: Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour. Chilling the pie in the refrigerator for a few hours before serving enhances the flavors.

Nutrition

Keywords: Prevent a soggy bottom by blind baking your crust properly. Use high-quality ingredients for the best flavor, and allow the pie to cool completely before slicing for easier serving.

Find it online: https://mamablueberry.com/luscious-cherry-vanilla-custard-pie/