“This must be where pies go when they die.” -Dale Cooper
You must be a lover of Twin Peaks to fully appreciate and respect this pie. This pie is famous to every David Lynch worshipper like me. Not only is it famous but man it tastes damn fine.
So naturally I use my fellow Twin Peaks fanatic Gizzi Erskine’s recipe because this girl knows how to do it.
I am going to include her full recipe, I however have a teething baby and a late night (non hang)over that has knocked the wind out of me, so will be cheating and using ready made pastry. I have made this pie twice with homemade pastry and twice with ready made. both delicious. If you have time. Go for it.
Makes 8 slices: 20 minutes, 1hr rest and cooking time up to 1hr.
For the pastry
300g plain flour
2 tbsp icing sugar
½ tsp sea salt
170g butter, unsalted and chilled
170g cream cheese
1 free range egg
For the filling
1 kg pitted frozen sour or sweet cherries,
235 g caster sugar, if using sour cherries, 140g if using sweet
1 cinnamon stick
1 star anise
1/2 orange, juice only
3 rounded tbsp cornflour
Ice cream or cream to serve
To make the filling, mix the cherries with all the remaining ingredients. Let the mixture stand for 20 minutes, then stir once more. Pop into a large pan and then bring to the boil. Turn down the heat and cook for 10 minutes or until the liquid the cherries makes become as a light syrup. Remove the spices and leave to cool. And chill in the fridge.
To make the pastry pop the flour icing sugar, salt and butter into a food processor and blitz until it resembles breadcrumbs. Add in the edge and cream cheese and blend the dough until it forms a ball. Remove from the processor and knead very briefly to smooth out, divide in two, then chill both portions in the fridge for an 1 hour.
Preheat the oven to 190C. Roll out half the dough to line a 23cm pie plate or shallow tart tin. Roll out the second half of the dough to form a circle to cover the tin. Put the circle on a sheet of baking paper and chill both the dough-lined tin and the circle in the fridge until needed.
Pile the cherries into the lined pie plate until it becomes a gently swelling mound.
Brush the edges of the pastry crust with egg, then lay the pastry lid on top. Trim the edges, then crimp together firmly. Cut a hole in the centre of the pie to allow steam to escape.
Bake for 40 minutes until the thickened cherry juices bubble up through the central steam hole. If the pastry is darkening too rapidly, cover loosely with tin foil. Serve the pie warm or cold, with white chocolate ice cream or cream.
This recipe is so easy and is a firm favourite in my house. Let me know if you make it,