Bing Cherry Custard Pie
Serving Size: Serves 8
1 single crust pie pastry, lined into a 9-inch pie pan
1 extra egg yolk
2/3 cup sugar
1 cup light cream or half and half
1/2 cup heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons kirsch (optional)
pinch of salt
1 1/2 cups fresh bing cherries, pitted and halved
A break from the traditional cherry pie. This is a sweet and creamy pie.
Place the pastry-lined pie pan in the freezer for 15 minutes. Set the oven at 375 degrees. Line the pastry with foil and beans. Bake it for 20 minutes or until it is partially cooked. Remove the foil and beans and let the pastry cool. Turn the oven down to 350 degrees.
In an electric mixer, beat the eggs, egg yolk, and sugar on medium speed for 3 minutes. Add the light cream or half-and-half, heavy cream, vanilla, kirsch, if using, and salt. Beat until blended. Pour the filling into the cooled pie shell. One by one, gently drop the cherries into the custard, spacing them more or less evenly. Bake the pie on the center rack of the oven for 45 minutes or until the custard is set. Transfer the pie to a rack to cool. Refrigerate at least 3 hours or overnight before serving.