German Cherry Cake – Cherry Custard Pie Recipe

If you’re searching for a treat that’s both comforting and showstopping, look no further than this German Cherry Cake – Cherry Custard Pie. Imagine tangy cherries suspended in a cloud of rich, silky vanilla custard, all supported by a buttery crust that begs for a second slice. This pie is a beloved classic in German kitchens, and it’s the perfect way to add a touch of European charm to your dessert table—each bite delivers bright fruit, creamy custard, and just the right balance of sweet and tart notes. If you’re not familiar with this style, you’re in for the kind of cozy delight people talk about all year long!

this Recipe

Ingredients You’ll Need

You might be amazed by how just a few everyday ingredients join forces to become something truly special in this German Cherry Cake – Cherry Custard Pie. Each one matters—some lend richness, others sparkle with flavor, and all come together for that signature creamy, fruity bite.

• Pie crust: Whether homemade or store-bought, a 9-inch unbaked crust gives the pie its essential foundation and buttery crunch.
• Sour cherries (1 can, 14.5 oz): Their tart flavor perfectly contrasts the sweet custard, and canned cherries make prep so easy—just drain and go!
• Eggs (3 large): These give the custard its silky structure and rich mouthfeel.
• Granulated sugar (3/4 cup): Just the right amount for balancing the tart cherries with comforting sweetness.
• Sour cream (1/2 cup): Adds tanginess and creaminess to the custard for that distinctive flavor profile.
• Heavy cream (1/2 cup): Lends a luscious, melt-in-your-mouth texture to the filling.
• Vanilla extract (1 teaspoon): A splash of warm vanilla brings out the natural flavors of the cherries and custard.
• All-purpose flour (2 tablespoons): Helps thicken the custard—add an extra tablespoon if you prefer a firmer set.
• Salt (1/4 teaspoon): A dash sharpens all the other flavors, making the cherries and vanilla sparkle.
• Powdered sugar (optional, for dusting): A light sprinkle before serving adds elegance and a hint of extra sweetness.

How to Make German Cherry Cake – Cherry Custard Pie

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F (175°C) so it’s ready when you are. Gently press your pie crust into a 9-inch pie plate. If you’re using homemade dough, let it overhang the edges; you can tuck and crimp later for a rustic touch. The crust will hold everything together, so take a minute to smooth out any cracks or tears.

Step 2: Add the Cherries

Spread the drained sour cherries evenly over the bottom of the crust. Their tart juiciness is the star of this pie, so don’t be shy about arranging them evenly—every slice should be packed with cherries! If you’re using fresh or frozen cherries, make sure they’re pitted and very well-drained to avoid a watery filling.

Step 3: Make the Custard

In a medium bowl, whisk together the eggs and granulated sugar until gently frothy and smooth. The goal is to dissolve the sugar and create a unified base for the custard. Then add the sour cream, heavy cream, vanilla extract, all-purpose flour, and salt. Whisk until you have a creamy, silky mixture; be sure there are no lumps from the flour.

Step 4: Assemble and Bake

Slowly pour the custard mixture over the cherries, letting it settle evenly in the pie shell—try to cover all the cherries so each bite will have that gorgeous, creamy custard. Slide the pie into the preheated oven and bake for 45 to 50 minutes. The custard should be set, with a light golden hue on top. If the edges brown too quickly, you can tent the crust with foil toward the end.

Step 5: Cool and Chill

Let your German Cherry Cake – Cherry Custard Pie cool thoroughly on a wire rack. This helps the custard set up and ensures slices will cut neatly. For best results, refrigerate for at least two hours before serving. Just before bringing it to the table, dust with powdered sugar for an extra flourish.

How to Serve German Cherry Cake – Cherry Custard Pie

Garnishes

A simple dusting of powdered sugar turns this pie from homey to elegant in an instant. You can also add a dollop of freshly whipped cream, or a few fresh cherries for color if they’re in season. A light sprinkle of lemon zest can give a lovely aromatic lift.

Side Dishes

This dessert pairs beautifully with a hot espresso or a strong cup of black tea, both of which highlight the richness of the custard and the brightness of the cherries. For a true German touch, serve alongside a scoop of vanilla ice cream or a spoonful of vanilla sauce.

Creative Ways to Present

Try baking individual mini-tarts for a charming, single-serve option at parties. You can also cut the German Cherry Cake – Cherry Custard Pie into squares for a dessert buffet, or serve it as part of a trio with chocolate and nut pastries to showcase a range of German sweets.

Make Ahead and Storage

Storing Leftovers

Leftover slices of German Cherry Cake – Cherry Custard Pie can be stored in the refrigerator, covered tightly with plastic wrap or foil, for up to 4 days. The custard keeps its creamy texture, and the cherry flavor continues to shine.

Freezing

This pie actually freezes beautifully! Once fully cooled, wrap individual slices or the whole pie tightly in plastic wrap and then foil. Freeze for up to two months. Thaw overnight in the refrigerator before dusting with powdered sugar and serving.

Reheating

While this dessert is traditionally enjoyed chilled or at room temperature, you can gently rewarm slices in a 300°F oven for about 10 minutes if you prefer a softer custard. Just be careful not to overheat, or the custard may weep.

FAQs

Can I use fresh or frozen cherries instead of canned?

Absolutely! Fresh or frozen sour cherries work beautifully in this German Cherry Cake – Cherry Custard Pie. Just pit them and drain off any extra liquid to keep the custard from becoming runny.

How do I know when the custard is perfectly set?

The pie is ready when the edges are gently puffed and golden, and the center is just set—it may jiggle slightly but should not be liquid. If you insert a toothpick near the center, it should come out mostly clean.

Can I make the German Cherry Cake – Cherry Custard Pie a day in advance?

Yes, and in fact, the flavors continue to blend and improve as it chills. Prepare and bake the pie as directed, then refrigerate overnight before serving.

What if I want a firmer custard?

Simply add an extra tablespoon of flour to the custard mixture. This will help thicken it up for cleaner slices and a denser, cheesecake-like texture.

Is this dessert very sweet?

It’s sweet, but never cloying—the tartness of the cherries and the tang of the sour cream keep the sugar in balance. If you prefer it a little less sweet, you can gently reduce the sugar by 2 tablespoons.

Final Thoughts

There’s a reason this German Cherry Cake – Cherry Custard Pie has such a loyal following—it’s simple, deeply flavorful, and has that magical balance of comfort and elegance. Whether you’re sharing it for a festive occasion or an everyday treat, this recipe is sure to win friends (and requests for seconds). Give it a try, and let your kitchen fill with the scents of cherries and vanilla—you’ll be so glad you did!

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