As Agent Dale Cooper once exclaimed, “This must be where pies go when they die.”
Indeed, we’re about to embark on a journey to pie heaven with a recipe that pays homage to the iconic cherry pie, paired with a damn fine cup of coffee.
Join me in creating a dessert that’s as mysterious and delightful as the small town of Twin Peaks itself.
- 2 1/4 cups (281g) all-purpose flour
- 1 tbsp (14g) sugar
- 1 tsp salt
- 1 cup + 2 tbsp (254g) cold, cubed butter
- 4 tbsp ice water
- Mix flour, sugar, and salt in a large bowl.
- Toss cold, cubed butter into the flour mixture, coating it evenly.
- Use your fingers to rub the butter into the flour, creating a shaggy dough with flat, thin pieces and large, chunky pieces of butter.
- Drizzle ice water over the dough and toss until evenly distributed (it will still look a bit dry).
- Press the dough into a ball, divide it into two, and shape into flat disks.
- Wrap in plastic and refrigerate for at least 1 hour (up to 5 days).
- 32 oz cherries, fresh or thawed from frozen
- 1/4 cup (50g) sugar
- 3 tbsp (28g) cornstarch
- Combine the cherries, sugar, and cornstarch in a bowl and set aside until ready to use.
- Preheat the oven to 350°F.
- Take the dough disks out of the fridge and let them soften at room temperature for about 10 minutes.
- Roll out one disk on a floured surface to an 11-inch circle and transfer it to the pie tin, leaving extra dough to hang over.
- Cover with plastic and place in the fridge while rolling out the top crust.
- Roll out the second disk to the same thickness as the bottom layer and cut out a small venting hole in the center.
- Fill the dough-lined pie tin with the cherry mixture.
- Brush the edge of the crust with beaten egg and layer the top dough over it.
- Trim any strips longer than the overhang of the bottom crust.
- Fold over the overhang of the bottom layer and press slightly to stick together.
- Cover with plastic and freeze for 20 minutes.
- 1 egg, beaten
- Coarse sugar
- Remove from the freezer, remove the plastic cover, and brush the top with the remaining beaten egg. Sprinkle with coarse sugar.
- Place on a baking sheet and bake for about 1 1/2 hours, until the top is a deep golden brown and the juices are bubbling.
- Let cool for 4 hours.
Frequently Asked Questions
1. Can I Use Frozen Cherries For This Pie?
Yes, you can use either fresh or thawed frozen cherries. Ensure they are pitted before incorporating them into the filling.
2. What’s The Purpose Of Freezing The Pie Before Baking?
Freezing helps the crust maintain its shape during baking, resulting in a flakier texture. It also allows the flavors in the filling to meld together.
3. Can I Use A Different Fruit For The Filling?
While this recipe highlights cherries, you can experiment with other fruits like blueberries or raspberries. Adjust the sugar content accordingly to suit the fruit’s sweetness.
4. Why Is There A Venting Hole In The Top Crust?
The venting hole allows steam to escape during baking, preventing the pie from becoming overly juicy. It also contributes to even cooking of the filling.
5. Can I Make The Pie Crust In Advance And Freeze It?
Absolutely! You can prepare the pie crust ahead of time, wrap it well, and freeze it. Thaw in the refrigerator before rolling out.
6. How Do I Know When The Pie Is Done Baking?
The pie is ready when the top crust is a deep golden brown, and the juices are bubbling. You can also check by inserting a toothpick into the center; it should come out with a few moist crumbs.
7. Can I Skip The Coarse Sugar On Top?
While the coarse sugar adds a delightful crunch, you can omit it if you prefer a smoother crust. The pie will still be delicious.
8. Can I Use A Store-Bought Pie Crust Instead?
If you’re short on time, a store-bought crust can be used as a convenient alternative. However, making the homemade crust adds a special touch to the recipe.
9. How Should I Store Leftover Cherry Pie?
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. Reheat individual slices in the oven for a fresh-out-of-the-oven taste.
10. Can I Serve The Pie Warm Or Does It Need To Cool For 4 Hours?
Allowing the pie to cool for 4 hours helps set the filling for easier slicing. While it’s tempting to dig in right away, the wait ensures the best texture and flavor.
Now, sit back, savor the moment, and enjoy this damn fine cherry pie with a steaming cup of coffee, just like Agent Cooper would.