Tendrils

Cherry Custard Pie

George Washington’s birthday was just a few days ago. A celebration took place in my kitchen and the end result was a cherry custard pie. Not my usual pie and certainly not my usual CHERRY pie. But I’d say it was quite a success. Another of the household would prefer the recipe for cherry pie that I normally bake. I guess when you’re used to perfection it is hard to accept anything else. For me though, this recipe was totally yummy.

BTW if you are fortunate enough to have a Montmorency cherry tree that provides you with fresh cherries in the summer. Lucky you. I’ve got one in my yard, but it is for the birds. I don’t get any. That’s fine. I love birds.

Give this recipe a try and let me know what you think.

CHERRY CUSTARD PIE

1 – 9 inch unbaked pie shell

2 cans (14.5 to 16 oz each) Montmorency or sour pie cherries

1 cup sugar

1/4 cup flour

2 eggs

1 cup milk

1/4 teaspoon almond extract

Mix sugar and flour. Add eggs, milk and almond extract and mix well. Place drained cherries in unbaked pie shell. Pour custard mixture (sugar, flour, eggs, milk and almond extract) over cherries. Bake at 425º for 20 minutes. Reduce oven temperature to 325º and continue baking for 55 more minutes.

Brenda Clements Jones

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6 responses to “Cherry Custard Pie”

    • Wow Ricki! How cool to hear from you here on my blog! I really liked this new fancy concept for cherry pie. Thanks for your sweet comments and as for the crust request. I’ll post it here tomorrow. 🙂

      Thanks BUNCHES for reading my posts.
      Bren

  2. My mom (your Aunt K) made the best sour cherry custard pie. Often attempted,using her recipe, never truly duplicated.

    • Janice! I love hearing from you here on my blog. Yes, your Mom and her sister, my Mom, made WONDERFUL pies, thanks in part I believe to being Pennsylvania Dutch. Seems to me that Aunt Kay, also made custard pie with other fruits, like rhubarb perhaps? Ah the memories!

      Thanks for reading my posts Janice!
      Bren