Cherry Clafoutis Pie

Whether you make it for a special brunch or a simple family dessert, this cherry clafoutis pie brings that wow-factor with very little fuss. And the way those cherries peek through the custard? Just beautiful.

This cherry clafoutis pie is a silky custard studded with juicy cherries, baked inside a buttery pie crust — a twist on the classic French dessert.

Why We Love This Cherry Pie

Cherry clafoutis pie is one of those desserts that feels both elegant and homey. If you’ve never had clafoutis before, it’s a classic French custard-style dish traditionally baked with whole cherries.

Creatively, we’ve taken that idea and turned it into something even more special: a pie that combines the delicate richness of egg custard with the juicy sweetness of cherries — all held together in a golden, flaky pie shell.

It’s the kind of dessert that looks like it came from a French countryside bakery, but is surprisingly simple to make at home.

cherry clafoutis pie Ingredients

large eggs – The base of the custard, giving it that rich, velvety texture.

whole milk – Adds body and smoothness without making the custard too heavy.

heavy cream – For a touch of indulgence and extra creaminess.

ground cinnamon – A warm, subtle spice that complements the cherries beautifully.

fresh or frozen pitted cherries – Juicy, sweet, and tart — they burst with flavor in every bite.

How to Make It

When I say it is easy – I meant it! Here is a quick glimpse of how to make the pie. The complete and full details are in the recipe below.

1. Preheat your oven to 350°F (175°C).

2. Whisk together eggs, milk, cream, and cinnamon until smooth.

3. Pour the mixture into a prepared pie crust.

4. Add cherries evenly over the top.

5. Bake for 35–45 minutes, or until the custard is set in the center.

6. Cool completely before slicing.

Are you interested in making your own pie crust? learn How to Make a Flaky Pie Crust here.

A Delicious Summer Pie

This cherry clafoutis pie is summer in every bite — rustic, comforting, and just sweet enough. In summary, we love serving it slightly chilled with a dollop of whipped cream or even a spoonful of crème fraîche for a more European flair.

This cherry clafoutis pie is a silky custard studded with juicy cherries, baked inside a buttery pie crust — a twist on the classic French dessert.

Other Recipes You May Also Like

• Simple Cherry Syrup
• How to Make a Flaky Pie Crust
• Chewy Honey Maple Glazed Cookies
• Pumpkin Chocolate Streusel Loaf

Cherry Clafoutis Pie

Cherry clafoutis pie is our go-to when we want something that looks impressive but doesn’t require a ton of effort. The filling is creamy and delicate, almost like flan or a soft pudding, with bursts of sweet cherries in every bite. The cherries rise and peek through the custard like little ruby gems — it's beautiful, rustic, and homey all at once.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings: 9 inch pie

Course: Dessert

Ingredients Method

Ingredients

  

Pie Dough

• 2 cups all-purpose flour
• pinch salt
• 1 tbsp sugar
• 1 stick cold butter cut into small cubes
• ½ tsp red vinegar
• ⅓ cup + 1 tbsp cold water

Cherry Clafoutis Filling

• 350 g fresh or frozen cherries
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup sugar
• ¼ cup all-purpose flour
• 1 cup full fat milk
• ½ cup full-fat cream
• 3 large eggs
• ½ tsp sea salt
• pinch of ground cinnamon

Method

 

Make the Dough

1. In a large bowl:

   Mix the flour, salt, and sugar.

   Add cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs.

   Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it.
2. Chill the Dough

   Form dough into a flat disc.

   Wrap in plastic and chill in the fridge for at least 30 minutes (can be made a day ahead).
3. Roll Out & Shape

   On a lightly floured surface, roll the dough out into a 12-inch circle.

   Gently transfer to your 9-inch pie dish. Press it into the edges and trim or crimp the sides as desired.

   Prick the bottom with a fork to prevent bubbling.
4. Blind Bake the Crust

   Line the crust with parchment paper and fill with pie weights or dried beans.

   Bake at 375°F (190°C) for 15–17 minutes until edges start to turn golden.

   Remove weights and parchment, and bake for another 8–10 minutes or until the bottom is light golden and dry to the touch.

   Let the crust cool completely before filling with your cherry mixture.

Cherry Clafoutis Filling

1. preheat the oven to 350℉/175℃ with a rack at the lower third )preferably with a Baking Steel or stone on it).
2. Place the parbaked crust on a ment lined baking sheet and arrange the cherries in an even layer in it.
3. In a medium bowl, mix the vanilla and almond extract into the sugar. Add the flour and whisk to combine. Add the milk, cream, and eggs and whisk well to combine. Whisk in the salt and cinnamon.
4. Gently pour the custard into the prepared pie crust. Bake until the custard appears set at the edges but is still slightly jiggly in the center, 45-55 minutes. Let it cool for 15 minutes, then serve warm, or cool to room temperature and refrigerate until ready to serve.