Now I know that you all must be very sad that the third season of Twin Peaks ended like two weeks ago. But I personally believe that the best remedy for post-series breakdowns is indulging yourself with series material as much as possible. Well, this Twin Peaks Cherry Pie would certainly do that job very well! Just remember to eat this pie with coffee that’s ‘black as midnight on a moonless night’.
For the crust
120 ml whole milk, plus more if needed
3 tsp apple cider vinegar
340 gr plain flour
1 1/2 tablespoons sugar
1 teaspoon salt
250 gr cold unsalted butter, cut into cubes
1 large egg
60 ml whole milk
raw sugar, for sprinkling
For the filling
1.1 kg pitted sour cherries, fresh or frozen
200 gr sugar
36 gr corn flour
1/2 teaspoon fine sea salt
45 ml cherry liqueur or cherry-flavoured brandy (optional)
How to bake
1. In a measuring cup, stir together the milk and vinegar.
2. In a mixing bowl, toss together the flour, sugar and salt with a fork to combine.
3. Cut in the butter cubes until the butter is the size of small peas, add to the mixing bowl. Using a fork or large spoon, slowly add the liquid in four or five additions, stopping after every pour to combine, until the dough just sticks together. Knead lightly in the bowl until the dough forms a ball.
4. Separate dough into two equal-size disks and cover tightly with plastic wrap. Refrigerate for at least an hour.
5. Mix the cherries, sugar, corn flour and salt in a medium-size saucepan and cook over medium heat until the cherries thaw (if frozen) and the corn flour and sugar are dissolved.
6. Reduce the heat to medium-low, stirring occasionally to keep the cherries from burning, and cook until the mixture thickens slightly. The total cooking time should be about 20 minutes.
7. If wanted, add the liqueur, stir and remove from the heat. Let the mixture cool to room temperature.
8. Heat the oven to 220C.
9. On a lightly floured work surface, roll out 1 disk of dough into a three-millimetre thick circle about 38 centimetres inches in diameter. 10. Transfer to a 22-centimetre deep-dish pie plate and chill in the refrigerator as you work on the top crust.
11. Working quickly, roll out the second disk into a three-millimetre thick rectangle about 38 centimetres inches long and 30 centimetres wide. Cut into six strips about five centimetres wide.
12. Remove the pie plate from the refrigerator and fill with the cherry filling.
13. Weave lattice strips over the top, or cut the dough into five zigzag strips and lay on top of pie filling. Seal, trim and crimp the edges, trimming any excess dough.
14. In a small bowl, whisk the egg and milk to make an egg wash. Brush the crust with it, and sprinkle with raw sugar.
15. Place on a baking tray and bake the pie for 20 minutes, rotating once halfway through.
16. Lower the heat to 180 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy.
17. Remove the pie to a wire rack to cool before serving.