Cherry Custard Jalousie Pie

[Photograph: Vanessa Courtier]

So named for the diagonal slices resembling window slats, Jalousie Pie from Pie suspends cherries in custard and hides them under a thick sheet of puff pastry sprinkled with crunchy sugar.

Reprinted with permission by Angela Boggiano. Copyright © 2013. Published by Octopus Publishing. Available wherever books are sold. All rights reserved.

Cherry Custard Jalousie Pie

About This Recipe

Yield:serves 6-8
Active time:30 minutes
Total time:2 hours, including baking and cooling
Special equipment:11 x 7 x 2 inch baking pan
This recipe appears in: Bake the Book: Cherry Custard Jalousie Pie


  • Pastry
  • 500g ready made puff pastry
  • Filling
  • 200ml double cream
  • 300ml full fat milk
  • 4 egg yolks
  • 125g caster sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons custard powder
  • plain flour for dusting
  • 400g fresh or frozen cherries, pitted
  • Milk, for glazing
  • 1 tablespoon granulated sugar


  1. 1

    For the custard filling: Place the cream and milk in a saucepan over medium heat and bring to a simmer. Place the egg yolks, sugar, vanilla extract and custard powder in a large bowl and whisk together until smooth.

  2. 2

    Pour the hot milk and cream over the egg mixture whisking continuously. Leave to cool.

  3. 3

    Preheat the oven to 200C/400f/gas 6. Place a baking sheet in the oven to preheat. Cut the puff pastry in half and roll one piece out on a lightly floured work surface until you have a rectangular sheet measuring 12 x 8 inches. Carefully place into a rectangular pan measuring 11 x 7 in and about 2 inches deep. Prick the base all over with a fork. Spread the cooled custard into the tin and then arrange the cherries on top.

  4. 4

    Roll out the remaining piece of pastry to a 12x6-inch rectangle. Brush the edges of the pastry with a little milk and then lay the other sheet of pastry over the top of the filling and press down gently to seal.

  5. 5

    Brush the top with more milk and sprinkle with the granulated sugar. Place the tin in the fridge to chill for 15 minutes.

  6. 6

    Before placing in the oven make incisions in the pastry with a sharp knife to reveal the filling. Place the pie on the preheated baking tray and bake for 10 minutes then reduce the temperature to 325°F/160°C and continue to bake for a further 45 minutes until the pastry is golden and cooked through.

  7. 7

    Leave to cool for 10 minutes before removing from the pan then serve warm or cold cut into squares.

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