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.

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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

Ingredients

Large Eggs

• The base of the custard, giving it that rich, velvety texture. The more eggs, the firmer and silkier the set. Three large eggs is the sweet spot for a creamy but sliceable result.

Whole Milk

• Adds body and smoothness without making the custard too heavy. You can substitute with oat milk for a dairy-light version, though the custard will be slightly less rich.

Heavy Cream

• For a touch of indulgence and extra creaminess. The fat content in heavy cream is what gives clafoutis its signature lusciousness — don’t skimp here.

Ground Cinnamon

• A warm, subtle spice that complements the cherries beautifully. Just a pinch is enough — it should whisper in the background, not shout.

Fresh or Frozen Pitted Cherries

• Juicy, sweet, and tart — they burst with flavor in every bite. Use fresh when in season; frozen works wonderfully year-round. We recommend using a Pyrex pie dish or a springform pan for easy slicing and presentation.

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. We love serving it slightly chilled with a dollop of whipped cream or even a spoonful of crème fraîche for a more European flair. For more cherry inspiration, try our cherry syrup recipe or our super moist cherry loaf — both celebrate this gorgeous fruit in different ways.

Frequently Asked Questions

What is the difference between clafoutis and a regular custard pie?

Classic clafoutis is baked without a crust — it’s a flan-like batter poured directly over fruit in a baking dish. Our version adds a buttery pie crust for extra texture and a more familiar pie format, making it easier to slice and serve.

Can I use other fruits instead of cherries?

Absolutely! Clafoutis works beautifully with blueberries, raspberries, sliced peaches, plums, or even pears. The custard batter is very forgiving — just make sure your fruit isn’t too wet, as excess moisture can prevent the custard from setting.

Should I pit the cherries?

For this recipe, yes — pitted cherries make for a much more pleasant eating experience. Traditionally, French clafoutis uses whole unpitted cherries (the pits were said to add almond-like flavor), but for a family-friendly pie, pitted is always the safer choice.

How do I know when the custard is set?

The edges should be firmly set while the very center has just a slight jiggle — like a just-set cheesecake. It will continue to firm up as it cools. Overbaking leads to a rubbery custard, so pull it out when there’s still that gentle wobble in the center.

Can I make this pie the day before?

Yes — it actually slices better the next day once fully chilled and set. Store covered in the refrigerator and bring to room temperature for 20 minutes before serving. Add your crème fraîche or whipped cream just before serving.