Here’s how you can make the iconic Twin Peaks cherry pieBON APPÉTIT,AGENT COOPER! Celebrate the return of David Lynch’s legendary TV series with the show’s iconic treat: cherry pie
On May 21, David Lynch’s cult mystery TV show, Twin Peaks, will return to our screens after a quarter of a century.
The 18 new episodes, on Sky TV, will see the return of iconic characters such as Laura Palmer, The Log Lady, waitress Shelly Johnson and the show’s hero, Agent Cooper, who is famously addicted to cherry pie.
For the pastry, place the flour, ground almonds, icing sugar and salt in a large mixing bowl and stir to combine. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Beat the egg with the vanilla extract and measured water. Stir the liquid into the flour with a fork, then your fingers, and bring the mixture together to form a firm dough.
For the pastry
450g plain flour
50g ground almonds
100g icing sugar
Pinch of sea salt
250g unsalted butter, cubed, plus extra for greasing
1 large egg
½tsp vanilla extract
For the filling
150g cherry jam
150g caster sugar
3tbsp water or bourbon
1.25kg sweet cherries, pitted (750g pitted weight)
1 large egg yolk mixed with 1tbsp water for glazing
1tbsp granulated sugar
Divide the dough in half, flatten each portion into a disc, wrap in clingfilm and chill in the refrigerator for at least 1 hour.
Meanwhile, place the jam and sugar in a saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil, then mix the cornflour and measured water or bourbon together and stir into the cherry mixture. Bring to the boil again, stirring all the time, until thickened. Remove from the heat, add the cherries, mix well and leave to cool completely.
Preheat the oven to 200°C (400°F), Gas Mark 6. Roll out one pastry disc on a lightly floured surface and use to line the base and sides of a greased 24cm (9½in) pie dish (metal is best). Fill with the cherry mixture and brush the top of the pie edge with a little of the egg glaze. Thinly roll out the remaining pastry disc and cut into long zig-zag shapes. Arrange them on top of the pie, pressing to stick them to the pie base around the edges.
Brush the pastry with more of the egg glaze and sprinkle over the sugar. Bake for about 20 minutes until the crust is golden, then reduce the temperature to 180°C (350°F), Gas Mark 4 and bake for a further 35-40 minutes until the filling is bubbling and the pastry is crisp, covering the pastry with foil, if necessary, to prevent it burning. Allow the pie to cool for about 1 hour before serving.