Cherry Custard Pie
Print This Recipe
INGREDIENTS 1/4 cup plus 2 tablespoons sugar
1 can (16-ounces) dark, pitted cherries, drained
1-1/2 cups milk
1 cup heavy cream
4 eggs
1 teaspoon vanilla
1 cup unsifted all-purpose flour
1/4 teaspoon salt
1 tablespoon superfine sugar, for garnishPreheat oven to 375 degrees.
Butter a 10-inch pie plate and sprinkle with 1 tablespoon of the granulated sugar, tilting the plate to coat the bottom and sides. Place the cherries evenly in the plate and sprinkle with 1 tablespoon of the granulated sugar.
Place the remaining 1/4 cup of granulated sugar, the milk, cream, eggs, vanilla, flour and salt in the container of an electric blender or food processor. Cover and whirl until the batter is smooth. Pour the batter over the cherries in the pie plate. Place on a baking sheet.
Bake in the preheated oven for 45 minutes, or until puffed, golden and springy to the touch. Cool on a wire rack for 15 minutes. Dust the top of the pie with the superfine sugar and serve immediately, or slightly warm.