TWIN PEAKS IS BACK!!! I truly believe that it’s one of the most iconic TV shows of all time, and I am so happy to be watching it again. So happy that it only felt right to celebrate with, you guessed it, Twin Peaks Cherry Pie.
Cherry pie is a very American type of pie, so it may seem weird that I’m using a very Danish type of pie crust here, but hear me out. We call it “mørdej” and it is much like a regular pie crust, but there is powdered sugar in there for sweetness, and almond flour along with regular flour, which adds the most delicious flavour and texture, AND almond goes perfectly with cherries, right. It makes sense.
350 grams All Purpose Flour
100 grams Powdered Sugar
75 grams Almond Flour
1 pinch of Sea Salt
175 grams Cold (Vegan) Butter
50 milliliters Cold Water
Sift flour, powdered sugar and almond flour into a bowl. Add sea salt. Stir. Now add in the cold butter in small pieces. Mash the butter with a fork until it starts to mix with the flour and turn into tiny pieces. You are aiming for a sand-like texture. Now add in the water a bit a time while pressing the dough together with your hands. Add water until it comes together. Divide into two pieces – one that is 1/3, one that is 2/3 – shape into discs, cover in plastic wrap and refrigerate for about an hour.
350 grams Pitted Cherries
75 grams Raspberries or Blackberries
100 grams Cane Sugar
150 milliliters Water
2 tablespoons Lemon Juice
2 tablespoons Amaretto Liqueur
1 teaspoon Vanilla Bean Paste
1/2 teaspoon Almond Essence
Pinch of Sea Salt
2 tablespoons of All Purpose Flour
+ enough water to make a thin paste
Heat up the cherries in a saucepan on a medium heat. Add raspberries/blackberries, sugar, water, lemon juice, Amaretto, vanilla, almond essence and sea salt. Cook until the cherries and berries have softened. Mash them into smaller pieces to release their juices and create a smoother filling. Now mix 2 tablespoons of flour with enough water to make a thin paste. Make sure it’s completely smooth. Add this to the cherry pie filling and allow it to thicken for about 5 minutes. Take off heat and leave to cool.
Roll out the largest of the discs on a floured surface to a diameter of about 30 cm (about 12″). Place this in a 24 cm (about 10″) pie pan. Fill the pan with the cooled cherry pie filling. Roll out the small disc of pie dough so it’s large enough to cover the pie. You can place it on top as a lid with little vents, or you can create a design, fx. a lattice, like I have done here. Brush the top with a bit of cream or maple syrup. Add a sprinkle of cane sugar.
Bake the cherry pie for about 1 hour. The edges will darken quicker than the rest of the pie. You can add a shield on the edges with aluminium foil about 20 minutes into the baking time. Once golden and bubbly, remove the cherry pie from the oven and leave to cool. Enjoy with vanilla whipped cream or ice cream. And of course coffee in an RR mug.