RADIO DAYS CHERRY CUSTARD KUCHEN
This is an old-fashioned fruit kuchen, a rich, buttery based dough, a layer of tart cherries mixed with an egg custard, and a streusel topping. This is a cherished family recipe originating from a friend of the family before WWII. Enjoy!
Provided by bakerbee
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk together 1 1/2 cup of sifted flour, baking powder, and salt in a large bowl.
- With a pastry cutter, chop the unsalted butter into the flour mixture until it resembles coarse crumbs; mix in 1 egg and 1 tablespoon of milk, creating a dough; if dough seems dry and crumbly, mix in additional milk, a teaspoon at a time. Pat the dough into the prepared baking dish, and sprinkle the cherries evenly over the dough.
- In a bowl, sift 3/4 cup of sugar with 2 tablespoons of flour; whisk in the 3 eggs and 3/4 cup of milk until smooth. Mix in cinnamon and nutmeg if desired; pour the mixture over the cherries. In a small bowl, using a pastry cutter, chop 2 tablespoons of butter with 1/2 cup of sugar and 1/2 cup flour until crumbly; sprinkle the streusel over the custard mixture.
- Bake in the preheated oven until the custard is set and the streusel is lightly browned, 25 to 30 minutes. Serve warm or cold; refrigerate leftovers.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 27.3 g, Cholesterol 59.3 mg, Fat 9.4 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 107 mg, Sugar 16.5 g
SOUR-CHERRY STREUSEL PIE
Categories Berry Dessert Fourth of July Back to School Cherry Vanilla Fall Summer Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.
- For streusel:
- Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- For filling:
- Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.
- Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.
PEACH CUSTARD PIE WITH STREUSEL TOPPING
This pie is the best pie I have ever tasted. No Joke! I love this so much and my peach crazed hubby loves it even more! You can't go wrong with this yummy pie. The filling is just perfect and the streusel topping gives it a nice crunchy layer on top. Mmm... its amazing!
Provided by Sarah in New York
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- Crust:.
- Combine flour, salt and butter with fork until crumbly.
- Add in water one tbs at a time until soft dough forms.
- Gather into a ball and roll out into a circle about 1/8 inch thick.
- Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
- Place crust into pie plate and arrange as you wish.
- Filling:.
- Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
- Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
- Bake for 30 minutes until custard in mostly set.
- Streusel Topping:.
- Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
- Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.
- Note: If your crust browns too fast cover the crust with foil.
- Let pie cool and serve cold or warm.
- Enjoy!
COUNTRY FAIR CHERRY PIE
A homemade cherry filling peeks out from a star-shaped pastry top. You can try different shapes for other occasions and also add almond extract for another flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt; stir in cherries until blended. Let stand for 30 minutes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning., Meanwhile, roll out remaining pastry to 1/8-in. thickness. Cut into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.
Nutrition Facts : Calories 511 calories, Fat 23g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
MARTHA'S SOUR CHERRY PIE
Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.
CHERRY STREUSEL SLAB PIE
This twist on classic cherry pie is a cinch to make with Pillsbury™ refrigerated pie crust. Tart and sweet cherries mingle together beneath a crumbly streusel topping for a crowd-pleasing take on the classic.
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Unroll pie crusts; place one on top of the other on work surface. Fold sides in to make straight edges; roll crust into 14 x 12-inch rectangle. Fit dough into quarter sheet pan (rimmed 13x9-inch); trim and crimp edges. Refrigerate.
- In food processor, place Streusel ingredients. Cover and process until mixture is sandy and clumps up when pinched. Set aside. In large bowl, mix Filling ingredients.
- Spread filling evenly over refrigerated pie crust. Sprinkle generously with streusel; bake about 1 hour or until juices are bubbling. Cool on cooling rack at least 30 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 65 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 35 g, TransFat 0 g
More about "cherry custard streusel pie recipes"
CHERRY CRUMB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (22)Category DessertServings 8Total Time 2 hrs 45 mins
- In medium bowl, stir together pie filling and cornstarch. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling.
- Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.
EFFORTLESS CHERRY STREUSEL PIE {EASY PIE RECIPE} - SEDUCTION …
From seductioninthekitchen.com
4.3/5 (4)Total Time 45 minsCategory Dessert RecipesCalories 581 per serving
GERMAN CHERRY CAKE - CHERRY CUSTARD PIE
From cinnamonandcoriander.com
Ratings 1Category Breakfast, DessertCuisine GermanyTotal Time 1 hr 25 mins
- Drain the cherries before baking if using canned. Drain the quark in a colander for 10 minutes. If using Greek yogurt, use 1 kg as a starting weight and drain overnight in a sieve lined with paper towels. Then weigh out 750 g.
- Make the shortcrust pastry from 250 g flour, 125 g butter, 150 g sugar, a packet of vanilla sugar, and an egg. Mix in a stand mixer using the paddle attachment. Shape into ball or disk and chill for 30 min.
- While you chill the dough make the filling by combining 750 g quark, 100 ml milk, 2 egg yolks, 25 g melted butter (should not be hot anymore), 2 packets of vanilla pudding powder ( see notes), and 130 g of sugar to a creamy, smooth batter. Whisk the egg whites in a clean bowl with the 60 g sugar until stiff and fold into the quark custard.
- Now remive the cold dough from the refrigerator and press two-thirds of the dough onto the bottom of the 9 inch springform pan. No need to roll out, just press in. Make a rim using the last third.
CHERRY CUSTARD STREUSEL PIE | BAKE TO THE ROOTS
From baketotheroots.de
Estimated Reading Time 6 minsTotal Time 1 hr 10 mins
APPLE CUSTARD PIE WITH CINNAMON STREUSEL - THE FOOD …
From thefoodcharlatan.com
CREAMY CHERRY CUSTARD PIE RECIPE - RECIPES.NET
From recipes.net
CHERRY CUSTARD CLAFOUTI RECIPE | LAND O’LAKES
From landolakes.com
DOUBLE BERRY CUSTARD PIE - THE DASHLEY'S KITCHEN - VIDEO RECIPE
From thedashleyskitchen.com
GINGER STREUSEL PEACH PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GINGERED PLUM STREUSEL PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHERRY CUSTARD PIE BARS - GONNA WANT SECONDS
From gonnawantseconds.com
HOMEMADE CHERRY PIE RECIPE WITH FROZEN CHERRIES
From thisishowicook.com
CHERRY CUSTARD PIE – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
BAKED FRESH CHERRY CUSTARD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHERRY CUSTARD PIE - E.D.SMITH®
From edsmith.com
You'll also love