Does anything go better with coffee in Twin Peaks than a slice of cherry pie? Find out how to prepare yourself a cherry pie, from the original Twin Peaks recipe:
- 3 cups cherries fresh frozen
- 1 cup bakers sugar
- 1/8 tsp salt
- 1 cup of water
- 4 tbs cornstarch w-13
- 3 cups cherries (thaw cherries overnight at room temperature)
- 2 cups juice
- 1 cup water (add more or less water to yield 3 cups)
Drain cherries through a colander. This should yield 2 cups juice. Add 1 cup of water making a total of 3 cups juice. reserve 1 cup juice for cornstarch mix
- 1 cup juice cooled
- 4 Tbs w-13 cornstarch (dissolve cornstarch in cooled liquid, stir with whip)
- 2 cups juice
- 2/3 cup bakers sugar
- 1/8 Tsp salt
Bring juice, sugar and salt to a boil. At boiling point add cornstarch mix (step 3) and cook until clear, about 5 minutes. If cooked too long syrup gets gummy.
- 1/2 cup bakers sugar
Take step 4 off fire and stir in sugar. Blend thoroughly.
Completed cooked juice
Pour completed cooked juice over drained cherries (step 1) and blend with spoon. cool.
Stir completed mix while cooling to prevent scum from forming on top.
Pour in 8″ pie crust shell. Top completed pie with lattice crust. Bake at 425 degrees for 35 to 40 minutes.
Pitted sour fresh frozen pie cherries should be used. Taste cherries for sweetness more sugar may be needed. If cherries are frozen with sugar a little less may be needed.
- 1 1/2 cups Flour
- 1/2 cup Crisco (lard)
Mix flour and Crisco together with a fork. When the mixture takes on the appearance of little peas, add: 1/4 cup ice water
Mix together by hand. When sufficiently blended, roll into ball and refrigerate over night. To roll out- flour both your rolling pin and flat surface (marble is the best, but if need be wax paper is a good substitute). Split the ball into two. Roll out to fit pan and then roll out second ball to use a lattice.
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