Dark Cherry Custard Pie
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Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Dark Cherries | 2 cups | Pitted |
| Butter | 2 Tbsp | Separated into 1 Tbsp pats |
| Granulated Sugar | 1/2 cup | Separated into 1/4 cups |
| Milk | 1 1/2 cup | |
| Eggs | 2 | |
| Flour | 6 Tbsp | |
| Confectioner’s Sugar | ||
| Heavy Cream | 1/2 Pint |
Method
- Preheat oven to 400F
- Butter 9 1/2 inch glass pie plate using 1 Tbsp butter
- Drain cherries if using frozen, or pit fresh cherries
- Put cherries into buttered pie plate
- Sprinkle with 1/4 cup Granulated Sugar
- Mix Cherries and Sugar and Spread over pie plate
- Make smooth batter of Milk and Eggs
- Melt 1 Tbsp butter and add to batter
- Add flour to batter
- Add 1/4 cup granulated sugar to batter
- Mix batter well in blender on low speed for a count of 20
- Pour batter over cherries
- Bake 1/2 hour at 400F
- Reduce temperature to 325 and bake an additional 10 minutes
- Sprinkle with confectioner’s sugar and whipped cream
Notes
- Serve warm
Modern Notes
- This pie is a lot better warm than cold. The Instruction to serve warm is really important – David S
- I used fresh cherries that were relatively large, which I think was the cause of structural issues I had. Consider using smaller cherries or cutting the cherries up before adding them to the pie dish. – David S