Cherry Pie | Twin Peaks
They got a cherry pie there that’ll kill ya!
Agent Dale Cooper
Twin Peaks
A second remake of this fabulous Twin Peaks inspired cherry pie. I’ve had a request from Gammon Creations to make a number of diner-style desserts for their upcoming video game with a restaurant aesthetic. It will include accessing recipes and whatnot as you go through it. Super keen to have my recipes and creations as part of the game!
When I was asked my mind went pretty quickly to Twin Peaks, and the pie i had already made previously - but unfortunately burnt. This version is much nicer, with a tarty, intense filling that, much like Agent Cooper would say, will kill ya!
I, like many I am sure, have a special place in my heart for Twin Peaks. It was introduced to me by an ex. Despite the ex being quite awful, Twin Peaks is something that stayed with me. I can’t even think about how many times I’ve watched the first two seasons, when the third season was announced I got a tad excited and ended up going out and getting a Twin Peaks dedicated tattoo in celebration. No regrets.
Anyway, below is a recipe for a cherry pie that may just kill ya. Enjoyed best with a cup of black coffee and a mystery to solve.
*Note: if using fresh cherries make sure they are all pitted. If using canned or jarred, make sure they are well drained.
Cinnamon Rolls
Makes one 9” pie
Ingredients
Pie case
500g plain flour
2 tbsp raw caster sugar
200g butter, cold
180ml water, ice-cold
Pinch salt
Filling
1kg cherries *see note
1 tsp ground cinnamon
1 tbsp lemon juice
2 tbsp brown sugar
1 1/2 tbsp corn flour
’Egg wash’
1 tbsp maple syrup
2 tbsp milk
Pie case
Combine the flour, sugar and salt in a large bowl. Using your fingers to rub the cold butter into the flour mixture until it resembles wet sand.
Made a well in the middle of the flour and butter mixture and pour in the ic water. Mix until it comes together as a firm dough. Wrap in cling wrap and place in the fridge for 30 minutes minimum to chill.
Filling
Combine the filling ingredients, and mix to ensure that the corn flour has coated all the cherries evenly. Place to the side.
Preheat your oven to 180C. Using a little butter or vegetable oil, grease a pie case well and place to the side.
Remove the chilled dough from the fridge and place it on a lightly floured surface. Roll out to a thickness of around 2 cms and gently place into the prepared pie case, pressing it down into the edges and letting the excess hang over the sides of the case.
Fill your prepared pie case with the cherry filling you made. Cut off the excess pie dough that is hanging from the edge of the case, and use your fingers to press the remaining dough into a crust around the edge.
Combine the maple syrup and milk together and use this to brush the pie crust as an ‘egg wash’. Place the pie into the oven for 20 minutes, before reducing the heat to 180C and baking for an additional 30 - 40 minutes. The filling should be bubbling, while the crust around the edges should be a golden brown.
Remove the pie from the oven when done, leave to cool before serving and enjoy!
