Written by Lindsey Bowden, “Damn Fine Cherry Pie: The Unauthorized Cookbook Inspired by the TV Show Twin Peaks” (Harper Design/HarperCollins) pays homage to iconic scenes and characters from David Lynch’s cult series.
Bowden, founder of the “Twin Peaks” festival in the UK, offers a collection of 75 recipes designed to satisfy the appetites of “Twin Peaks” fans. The book’s arrival is timely since Showtime in 2017 plans to air 18 new episodes.
Readers of “Damn Fine Cherry Pie” (recipe at right) find such delights as:
• Coffee, Pastries and Donuts: Coffee with Mexican Chihuahua Churros
• Double R Diner Menu: Percolate Fish Supper
• Family Meals: Betty Brigg’s Meatloaf and Doc Hayward’s Diet Lasagna
• Meals on Wheels Program: Mrs. Tremond’s Creamed Corn Chowder
• Cocktails: Audrey Horne’s Cherry Twist
Since 1990 when “Twin Peaks” premiered, the show has garnered critical acclaim.
SHELLY JOHNSON’S CHERRY PIE
Preparation time: 1 hour, plus resting
Cooking time: About 1 hour
Generous 1/2 cup cherry jam
3/4 cup caster sugar
1-1/2 tablespoons cornflower
3 tablespoons water or bourbon whiskey
2 pounds 12 ounces sweet cherries, pitted (equivalent) or 1 pound 10 ounces pitted weight
1 large egg yolk mixed with 1 tablespoon water, for glazing
1 tablespoon granulated sugar
3 2/3 cups plain flour, plus extra for dusting
Scant 1/2 cup ground almonds
Generous 3/4 cup icing sugar
Pinch of sea salt
1-1/4 sticks unsalted butter, cubed, plus extra for greasing
1 large egg
1/2 teaspoon vanilla extract
5 tablespoons water
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 the 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. Divide the dough in half, flatten each portion into a disk, wrap in cling film and chill in the refrigerator for at least one 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 cornflower 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 400 F. Roll out one pastry disc on a lightly floured surface and use to line the base and sides of a greased 9 1/2-inch pie dish (middle 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 zigzag 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 350 F, and bake for a further 35 to 40 minutes, until the filling is bubbling and the pastry is crisp, covering the pastry with foil, if necessary, to prevent it from burning. Allow the pie to cool for about 1 hour before serving.
From “Damn Fine Cherry Pie" by Lindsey Bowden; Copyright © 2016 by Lindsey Bowden. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.
Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Contact him at firstname.lastname@example.org.