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5 from 1 vote

Old Fashioned Cherry Custard Pie

How to make traditional Old Fashioned Cherry Custard Pie. Our homemade cherry pie recipe features creamy custard. The perfect summer dessert!
Prep Time2 hours
Cook Time1 hour 30 minutes
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American, british
Keyword: Cherry Custard Pie
Servings: 8
Calories: 469kcal

Equipment

  • Pie Weights
  • Pie plate
  • measuring cups
  • measuring spoons
  • Cherry Pitter
  • Mixing bowls
  • Rolling pin
  • whisk
  • Rubber Spatula or Wooden Spoon

Ingredients

Pie Dough

  • 150 g All Purpose Flour
  • 1/4 tsp Kosher Salt
  • 1/2 cup Cold Unsalted Butter
  • 1/4 cup Cold Water ice cold

Cherry Custard Pie Filling

  • 1 lb Cherries pitted, sliced in half
  • 1/3 cup All Purpose Flour
  • 1 1/2 cups White Sugar
  • 2 Large Eggs
  • 1/4 cup Unsalted Butter melted
  • 1/4 cup Whipping Cream
  • 1 tsp Almond Extract

Instructions

  • Fill measuring cup with 1/4 cup of water and place into the freezer to chill. Remove before freezing as you want it to be liquid.
  • In a large mixing bowl, combine the flour and salt then whisk together.
  • Remove cold butter from fridge and cut into 8-10 pieces, working quickly to avoid warming the butter. Add to the flour mixture and toss to coat butter pieces evenly. Using a pastry blender, cut the butter into the flour until it is pea-sized. 
  • Add the chilled water. Using a rubber spatula or wooden spoon, push the mixture back and forth until the liquid has been absorbed into the dry ingredients. Using your hands, lift the edges of the crumbly dough, turn them inwards and press them firmly down. Repeat this, turning the bowl, until you can gather the dough into a ball, and there are no loose pieces at the bottom of the bowl. 
  • Move the dough onto a lightly floured surface. Form one into a round disc and wrap with plastic wrap. Refrigerate the dough for at least 30 minutes or overnight. 
  • Place the round disc of dough on a lightly floured work surface. Holding a rolling pin at one end, pound the dough with about four or five whacks while moving from left to right. Rotate the dough 180 degrees and pound it again.
  • Roll the dough out by placing the rolling pin in the center of the circle and firmly pressing down while moving the pin towards th1e outer edge of the dough. Turn the dough clockwise 45 degrees and continue this process of rolling and turning until the dough forms a circle approximately 12 inches in diameter. 
  • Gently fold the dough in half and lift it onto your 9 inch pie tin. Center it carefully and unfold it, pressing down into the base and corners to be sure there are no air pockets trapped underneath. Cool in the fridge for 30 minutes.
  • Trim the outer edge so that it overlaps the edge of the tin by 1 inch. Place into the fridge to chill for another 30 minutes.
  • Preheat oven to 425 F. Remove plastic wrap and cover pie crust with parchment, leaving an overhang on all sides. Fill completely with pie weights. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
  • In a mixing bowl, whisk together flour, sugar, eggs, butter, cream and almond extract until smooth and combined. Pour filling into crust. Scatter cherries evenly over top, gently pressing into custard.
  • Reduce oven temperature to 325 F and bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve.

Nutrition

Calories: 469kcal | Carbohydrates: 70.8g | Protein: 4.2g | Fat: 19.8g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 224mg | Potassium: 108mg | Fiber: 1g | Sugar: 37.7g | Calcium: 23mg | Iron: 1mg