As promised, I had cherry pie on my agenda for this summer. My husband is not a cherry pie fan, so I thought I’d win him over with a custard version. According to Brant, custard makes anything better. And he’s probably right. What dessert isn’t enhanced by cream, eggs, and sugar?
I’ve told you before about Pie. This book is amazing, and I absolutely love most of the recipes inside. In fact, there are so many different pie recipes that I’m considering starting a “pie of the month” series here on Dishing the Divine. Is that too much pie? Is there such a thing as too much pie? What do you think? Let me know in the comments below.
Anyway, ahem… I got distracted. Let’s see…. We were talking about this cherry custard pie. Was it my favorite? No, not really. I have to be honest with you about that. It was good, but not fabulous and when it comes to dessert, I only accept fabulous. The first time I made it, I did not cook the pie long enough, so the middle was still runny. Runny = icky. I also took the author’s suggestion and added the kirsch, which I think made the whole pie taste like kirsch. The next time, I omitted the kirsch for a less cough-syrupy tasting pie and cooked it longer. Still not my favorite, but I took it to a group function and no one there complained, so it might just be me.
Oh, and please note that this pie requires considerable cooling time. I recommend making it in the morning for an evening dessert, or, better yet, making it in the evening for a delicious breakfast or brunch!
cherry custard pie
from the book Pie, by Ken Haedrich
1 single pie crust
1 egg yolk
large pinch salt
2/3 cup sugar
1 cup half-and-half
1/2 cup whipping cream
1/2 tsp vanilla
1 1/2 cups pitted cherries
Partially pre-bake your pie crust following these instructions.
Lower the oven temperature to 350F. While your pie crust is cooling, combine eggs, yolk, salt, and sugar in a mixer and whip together until airy. Add half-and-half, whipping cream, and vanilla and mix until blended. Pour over pie crust and drop in cherries in an even layer.
Bake pie at 350 degrees for 45 minutes, turning the pie 180 degrees after 20 minutes. If the top is browning too much, loosely tent the pie with foil for the last 5 minutes of baking. The pie is fully cooked when the custard in the middle jiggles only slightly when the pie is gently rocked. If the custard moves in waves, it is not cooked.
Cool on a wire rack for 1 hour and then transfer to fridge and chill for at least 3 hours or overnight.