Easy! 7 Steps To Recreating Norma's Cherry Pie From Twin Peaks

With a deluge of Christmas potluck parties to attend this year end, it is a propitious time for one to show off his baking prowess. Even if you are the sort who cannot cook to save your life or your cooking sessions often end up in tragedy with the fire engines coming onsite, fear not because this genius and foolproof recipe will certainly turn the even the most amateur cook into a Masterchef faster then you can say Gordan Ramsay!

With this easy to follow recipe, you can finally boast to everyone that you actually did this yourself, without having to lie to them. (when in truth you usually get your pies from the supermarket/bakery trying to pass them off as your own creations. We know.)

This delectable Norma's Cherry Pie is inspired from, one of the greatest mystery/horror television shows of all time, Twin Peaks. This series traces the murder of homecoming queen Laura Palmer in the fictional suburban town of Twin Peaks. Dale Cooper, the FBI agent in charge of solving the murder, ate his first slice of the legendary pie in the second episode and was so completely blown away that he promptly got two more. The pie is still available at the original cafe, where guests from all over flock to get a taste of that iconic dessert.

This cherry pie is a symbol of the superficial placidity of suburban American life, exposed and shattered by the underlying horror of murder.

Forget the grisly details. We present to you the magic formula to recreating this heavenly Cherry Pie. You're welcome.

Serves 6–8

2 × 14.5-ounce (400 g) cans pitted red cherries

1 cup (200 g) granulated sugar

3 tablespoons cornstarch

¼ teaspoon salt

¼ teaspoon almond extract

2 teaspoons lemon juice

1 tablespoon unsalted butter, softened

1 Double-Crust Pie Dough (below), rolled and fitted to a 9-inch (23 cm) pie tin

1 egg white, for brushing

Whipped cream, to serve (optional)

1 Preheat the oven to 400°F (200°C).

2 Drain the cherries, reserving ½ cup (120 ml) of the juice. Set aside the cherries and the juice.

3 Combine the dry ingredients—the sugar, cornstarch, and salt—in a mixing bowl.

4 In another mixing bowl, use a spoon to combine the wet ingredients—cherry juice, almond extract, and lemon juice.

5 Add the wet ingredients to the dry ingredients, mixing well. Add the cherries and mix again. Stir in the butter, then let the filling sit for about 15 minutes.

6 Pour the cherry mixture into the pie crust and top with another layer of pie crust, sealing the sides with your fingers. Brush the top of the pie with the egg white, then use a knife to create vents.

7 Bake for 45–55 minutes, or until the crust is golden brown.

8 You can serve the pie warm or let it cool to room temperature before slicing and serving with whipped cream.

Double Crust Pie Dough

2½ cups (310 g) all-purpose flour

2 teaspoons granulated sugar

¾ teaspoons salt

1 cup (2 sticks, or 240 g) unsalted butter, chilled

6 tablespoons ice water

Makes dough for 1 double-crust pie.  

1  Mix the flour, sugar, and salt in a food processor. Slice the butter into the processor and pulse everything until it forms crumbs. Blend in enough ice water to create moist clumps, but not so it is all stuck together.  

2  Gather the dough into a ball with your hands. If you’re making double crust, divide the dough in half and form into 2 balls. Flatten into disc(s), wrap in plastic wrap and chill for at least 2 hours.