Today is National Pie Day, so I’m posting a new pie recipe inspired by my novel, I Only Have Pies For You. I admit to having a weakness for custard pie, and cherries are my favorite fruit. Pies are cozy, comfort desserts, and I loved writing about them in this book. The book is set in Texas. Texas is where my grandma first introduced me to buttermilk pie. This was decades ago, as I was getting ready to start my first year of college at Texas A & M University. I’d never heard of buttermilk pie, let alone tasted it. It was love at first bite!
Custard pie is somewhat similar to buttermilk pie, but instead of buttermilk you use milk as your main ingredient. The “I Cherry-sh You” recipe is very easy and takes mere minutes to prepare before baking. Give it a try and you’ll “cherry-sh” every bite.
Ingredients for the Pie
1 store-bought pie crust
2 cups frozen black cherries
1 cup whole or lowfat milk
3 large eggs
1/2 cup flour
1/2 cup granulated sugar
2 Tbsp vanilla extract
1/4 Tsp almond extract
Directions for Baking
Preheat oven to 350 degrees Fahrenheit. Line the bottom of a pie pan with a store-bought crust, pressing it into the bottom and sides.
Pour two cups of frozen black cherries into the pie crust.
In a blender or food processor, blend the milk, eggs, vanilla, almond extract, flour, and sugar for approximately two minutes on high. I always use extra vanilla extract in custard recipes, because I love the flavor of vanilla. Almond extract can be strong and overpowering if you use too much, so use it sparingly (unless you LOVE the taste, in which case, add more!).
Pour the mixture over the cherries.
Place the pie in the oven and bake for approximately 50-55 minutes, until a knife inserted into the center comes out clean.
You can eat a slice of this pie warm, or let it cool! Whatever suits your fancy.
If you’d like to give another custard pie recipe a try, check out my “You’re Berry Sweet” pie recipe.