‘Twin Peaks’ Cherry Pie

Recipe from Allison Kave and Keavy Landreth

Adapted by Sara Bonisteel
Yield:1 pie
FOR THE CRUST
o ½cup/120 milliliters cold whole milk, plus more if needed
o 1tablespoon apple cider vinegar
o 2⅔cups/340 grams unbleached all-purpose flour
o 2tablespoons granulated sugar
o 1tablespoon kosher salt
o 8ounces/227 grams (2 sticks) cold unsalted butter, cut in ½-inch (12 millimeter) cubes
o 1large egg
o ¼cup/60 milliliters whole milk
o Raw sugar, for sprinkling
FOR THE FILLING
o 8cups/38 ounces/1,100 grams pitted sour cherries, fresh or frozen
o 1cup/200 grams granulated sugar (see tip)
o 5tablespoons/36 grams cornstarch
o ½teaspoon fine sea salt
o 3tablespoons cherry liqueur or cherry-flavored brandy
Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information

PREPARATION

1. Step 1
Make the crust: In a liquid measuring cup, stir together the milk and vinegar. In a large
mixing bowl, toss the flour, sugar and salt with a fork to combine. Using a pastry cutter, cut
in the butter cubes until the butter is the size of small peas. Using a fork or large spoon,
slowly add the liquid in 4 or 5 additions, stopping after every pour to combine, until the
dough just sticks together. Knead lightly in the bowl until it forms a taut ball.
2. Step 2
Separate dough into 2 equal-size disks and cover tightly with plastic wrap. Refrigerate for at
least an hour. (Dough can be stored in the refrigerator for up to 1 week or frozen for up to 2
months.)
3. Step 3
Make the filling: Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and
cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve.
 Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook
until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add
liqueur, stir and remove from heat. Let cool to room temperature.
4. Step 4
Assemble the pie: Heat oven to 425 degrees. On a lightly floured work surface, roll out 1 disk
of dough into a ⅛-inch (3 millimeters) thick circle about 15 inches (38 centimeters) in
diameter. Transfer to a 9-inch/23 centimeter deep-dish pie plate and chill in refrigerator as
you work on the top crust.
5. Step 5
Working quickly, roll out a second disk into an ⅛-inch (3 millimeters) thick rectangle about 15
inches (38 centimeters) long and 12 inches (30 centimeters) wide. Cut into 6 strips about 2
inches (5 centimeters) wide. Remove pie plate from refrigerator and fill with cherry filling.
Weave lattice strips over the top. Seal, trim and crimp the edges. Or cut dough into five
zigzag strips and lay on top of pie filling, trimming excess.
6. Step 6
In a small bowl, whisk the egg and milk to make an egg wash. Brush the crust with it, and
sprinkle with raw sugar.
7. Step 7
On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through.
Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden
brown and the filling is thick and glossy. Juice may bubble onto baking sheet. Remove pie to
wire rack to cool before serving. The pie can be stored in the refrigerator for up to 5 days.
TIP
 Buy sour cherries when they are in season and pit them the same day you buy them. Mix 4
cups/550 grams pitted sour cherries with ½ cup/100 grams sugar and freeze in a zipper-lock
bag. For this recipe, you would use 2 bags of these frozen cherries without adding the sugar
on the ingredient list. The cherries will keep, frozen, for up to 2 years.