'TWIN PEAKS' CHERRY PIE

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'Twin Peaks' Cherry Pie image

This is a composite sketch of the perfect cherry pie. The buttery, well-seasoned crust is adapted from the Cherry Pie That'll Kill Ya at Butter and Scotch, a bar and bakery in Crown Heights, Brooklyn, that holds an occasional Twin Peaks Tuesday, with cocktails and diner foods named after the characters in David Lynch's quirky 1990s television show. It uses a mock buttermilk crust, meaning that you curdle regular whole milk with apple cider vinegar instead of having to buy buttermilk. Instructions are given for a lattice top, but you could make it with a double crust or the chevron shown here, depending on your mood. The filling is all about maximizing the flavor of pure sour cherries (sometimes labeled pie cherries). This is the pie to make at the height of sour-cherry season, or using a bounty you freeze yourself (see the tip below). Frozen sour cherries are also available online. The pie will keep for up to five days, refrigerated and wrapped in plastic.

Provided by Sara Bonisteel

Categories     pies and tarts, dessert

Time 2h

Yield 1 pie

Number Of Ingredients 14

1/2 cup/120 milliliters cold whole milk, plus more if needed
1 tablespoon apple cider vinegar
2 2/3 cups/340 grams unbleached all-purpose flour
2 tablespoons granulated sugar
1 tablespoon kosher salt
8 ounces/227 grams (2 sticks) cold unsalted butter, cut in 1/2-inch (12 millimeter) cubes
1 large egg
1/4 cup/60 milliliters whole milk
Raw sugar, for sprinkling
8 cups/38 ounces/1,100 grams pitted sour cherries, fresh or frozen
1 cup/200 grams granulated sugar (see tip)
5 tablespoons/36 grams cornstarch
1/2 teaspoon fine sea salt
3 tablespoons cherry liqueur or cherry-flavored brandy

Steps:

  • Make the crust: In a liquid measuring cup, stir together the milk and vinegar. In a large mixing bowl, toss the flour, sugar and salt with a fork to combine. Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas. Using a fork or large spoon, slowly add the liquid in 4 or 5 additions, stopping after every pour to combine, until the dough just sticks together. Knead lightly in the bowl until it forms a taut ball.
  • Separate dough into 2 equal-size disks and cover tightly with plastic wrap. Refrigerate for at least an hour. (Dough can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.)
  • Make the filling: Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add liqueur, stir and remove from heat. Let cool to room temperature.
  • Assemble the pie: Heat oven to 425 degrees. On a lightly floured work surface, roll out 1 disk of dough into a 1/8-inch (3 millimeters) thick circle about 15 inches (38 centimeters) in diameter. Transfer to a 9-inch/23 centimeter deep-dish pie plate and chill in refrigerator as you work on the top crust.
  • Working quickly, roll out a second disk into an 1/8-inch (3 millimeters) thick rectangle about 15 inches (38 centimeters) long and 12 inches (30 centimeters) wide. Cut into 6 strips about 2 inches (5 centimeters) wide. Remove pie plate from refrigerator and fill with cherry filling. Weave lattice strips over the top. Seal, trim and crimp the edges. Or cut dough into five zigzag strips and lay on top of pie filling, trimming excess.
  • In a small bowl, whisk the egg and milk to make an egg wash. Brush the crust with it, and sprinkle with raw sugar.
  • On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through. Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy. Juice may bubble onto baking sheet. Remove pie to wire rack to cool before serving. The pie can be stored in the refrigerator for up to 5 days.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 425 milligrams, Sugar 27 grams, TransFat 1 gram

Saif Said
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This pie was delicious! I will definitely be making it again.


Arbabali Arbabali
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The crust was a little dry, but the filling was delicious.


Susan Schiferl
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This pie was a bit too sweet for my taste, but it was still good.


Mohammad Arhamkhanzai
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I loved this pie! It was so easy to make and it tasted amazing.


Jean Carmelus
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This pie was delicious! I will definitely be making it again.


Abinash Yadav
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The crust was a little dry, but the filling was delicious.


Edward Nyarko Relax
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This pie was a bit too sweet for my taste, but it was still good.


Robel Bepary
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I loved this pie! It was so easy to make and it tasted amazing.


innocent ajok
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This pie was delicious! The crust was flaky and the filling was perfectly sweet and tart. I will definitely be making this again.


ASAD Azam
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The crust was a little dry, but the filling was delicious. I would recommend using a different crust recipe.


Rosika Bk
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This pie was a bit too sweet for my taste, but my family loved it. I would recommend using less sugar in the filling.


Shabuz Miah
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This pie was a huge hit at my party. Everyone loved the flaky crust and the sweet and tart filling. I'll definitely be making this again.


Beauti Mngxekeza
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The best cherry pie I've ever had! The crust was flaky and buttery, and the filling was bursting with juicy cherries. I will definitely be making this again and again.


Maggie Perez
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This pie is a bit time-consuming to make, but it's worth it. The crust is delicious and the filling is perfectly sweet and tart.


Kaitesi Joan
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I'm not a huge fan of cherry pie, but this one was really good. The crust was flaky and the filling was sweet and tart. I'd definitely make it again.


Anaba Chisom
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This pie is so easy to make, and it's always a crowd-pleaser. I love that I can use canned cherries, so I can make it any time of year.


Sir from England
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This pie was a little too sweet for my taste, but my family loved it. The crust was nice and flaky, and the filling was very flavorful.


afeera irfan
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I've made this pie several times now, and it's always a hit. The filling is so easy to make, and the crust is perfect. I love that I can use fresh or frozen cherries.


Jimmy Payne
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This cherry pie is the perfect balance of sweet and tart. The crust is flaky and buttery, and the filling is bursting with juicy cherries. I will definitely be making this again!