Cherry Custard Pie Recipe
A buttery, flaky crust cradles silky vanilla custard studded with plump, tart cherries for a decadent dessert that balances creamy richness with fruity brightness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh cherries, pitted (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water for egg wash</li><li class="ingredients-single-item">1 tbsp demerara sugar for sprinkling</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Cherry pitter (optional but helpful)</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Cold butter is essential as it creates steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually add just enough ice-cold water to bring the dough together – it should hold when squeezed but not be sticky. The minimal handling prevents the development of gluten, ensuring a tender crust. Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the cherry filling. In a medium saucepan, combine the pitted cherries, sugar, and lemon juice. Bring to a simmer over medium heat. Mix the cornstarch with 2 tablespoons of water to create a slurry, then stir into the cherry mixture. Cook until slightly thickened, about 3-4 minutes. Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the custard, warm the milk and vanilla seeds (or extract) in a heavy-bottomed saucepan until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and thick. This creates a smooth base for your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually pour about one-third of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent scrambling. Then pour this mixture back into the remaining milk in the saucepan, continuing to whisk vigorously. This gradual temperature increase ensures a silky-smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens enough to coat the back of the spoon – when you run your finger through the coating, it should leave a clean line. This will take about 5-7 minutes. Remove from heat, transfer to a bowl, cover the surface directly with cling film to prevent a skin forming, and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F). Remove the chilled dough from the refrigerator and divide into two portions – about two-thirds for the base and one-third for the lattice top. On a lightly floured surface, roll the larger portion into a circle about 3mm thick and large enough to line your pie dish with overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the pastry to your pie dish, gently pressing it into the corners without stretching the dough, which can cause shrinkage. Trim the excess, leaving about 2cm overhang. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the pastry is dry but not browned. This pre-baking ensures the bottom crust doesn't become soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the base is blind baking, roll out the remaining dough and cut into strips for a lattice top. For even strips, use a ruler and pastry wheel. Place the strips on a parchment-lined baking sheet and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Spread the cooled custard evenly over the blind-baked pastry base. Then carefully spoon the cherry mixture over the custard, distributing the cherries evenly. The order of layering is important – the custard acts as a barrier to prevent cherry juice from soaking into the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Arrange the pastry strips in a lattice pattern over the filling. Crimp the edges by folding the overhang of the bottom crust over the lattice strips and pinching decoratively. Brush the lattice with egg wash and sprinkle with demerara sugar for a beautiful finish and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Reduce oven temperature to 180°C (350°F). Bake the pie for 30-35 minutes until the pastry is golden brown and the filling is bubbling slightly at the edges. If the edges start browning too quickly, cover them with strips of foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This resting time is crucial for the custard to set properly, ensuring clean slices. The pie is best served at room temperature or slightly chilled, and can be stored in the refrigerator for up to 3 days. Enjoy your beautiful Cherry Custard Pie!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use canned cherries instead of fresh ones for a custard pie?
Yes, you can substitute canned cherries, but drain them thoroughly and reduce the added sugar by about 25% as canned varieties contain syrup. Choose cherries packed in juice rather than heavy syrup for better flavour balance. The texture will differ slightly, but the pie will still be delicious with proper moisture control.
Why did my custard filling become lumpy instead of silky smooth?
Lumpy custard typically results from improper tempering of eggs or cooking at too high heat. Always gradually add hot milk to egg mixture while whisking constantly, then cook over medium-low heat with continuous stirring. If lumps form, you can rescue the custard by straining it through a fine-mesh sieve before cooling.
What's the secret to a perfectly flaky pie crust that doesn't become soggy?
The secret to a flaky, non-soggy crust is using cold ingredients, minimal handling to prevent gluten development, and blind baking the base before adding wet fillings. For this cherry custard pie specifically, layering the custard beneath the cherries creates a protective barrier that prevents fruit juices from soaking into the pastry.
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