1
: Preheat oven to 375°F (190°C). Butter a 10” (25 cm) pie plate.
2
: Beat sugar and eggs on medium-high speed for about 3 minutes until mixture thickens and lightens in colour. Turn speed to low and add evaporated milk, vanilla and flour. Mix until combined. Let batter rest in bowl for 10 minutes.
3
: Place cherries in pie plate. Pour the batter over the fruit.
4
: Bake preheated oven 50 to 55 minutes, or until top is golden brown and custard is firm. Serve warm or room temperature. Sprinkle with icing sugar before serving.