Cherry Custard Pie

🧂 Ingredients

• 5 cups fresh cherries

  pitted and halved
• 1 1/2 tsp. almond extract
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 2 large eggs
• 1 unbaked 10-inch deep-dish pie shell

Instructions

• 1 Pit and halve cherries.
• 2 Set aside.
• 3 Mix granulated sugar and flour together and place in medium-sized saucepan;
  place over low to medium heat and add cream.
• 4 Cook until mixture simmers.
• 5 Remove from heat.
• 6 Meanwhile, in small bowl beat eggs with an electric mixer on high until light
  yellow in color.
• 7 This will take about a minute.
• 8 Stir a few tablespoons of hot cream mixture into the eggs.
• 9 Then stir entire egg mixture into the hot cream sauce and place back on burner.
• 10 Cook over low-medium heat until custard thickens, about 5-10 minutes.
• 11 Remove from heat and add almond extract.
• 12 Place pie dough in plate and flute edges.
• 13 Once custard is ready add cherries to the pie crust.
• 14 Then spread the custard mixture evenly over the cherries.
• 15 Place pie on a cookie sheet.
• 16 Bake at 300° about 1 hour and 15 minutes to 1 hour 30 minutes or until custard
  is set, pie is lightly browned and cherries are cooked.

Nutrition Info