“They got a cherry pie there that’ll kill ya!”

Any Twin Peaks fans out there? Cherry pie will forever make me think of Peaks. I can’t help it. And it doesn’t matter how long it’s been since I’ve seen the show. And what goes better with cherry pie than coffee?

My husband and I are coffee snobs. Not so much the quality, but yes, that, too. For us it’s gotta be super hot or it’s not worth it. Often one of will say over our decaffeinated beverage, “DAMM good coffee, and HOT!” Because we love us some Dale Cooper.

We used to live in Seattle, so my husband has been to the “Double R diner” out in North Bend, WA, which is really called Twede’s. They still serve Cherry Pie, but now, of course it’s called “Famous Twin Peaks Cherry Pie.”

It’s definitely either apple or cherry that is the quintessential American pie, I think. Maybe apple wins that title. . . in the fall. In the summer it’s all cherry’s.


1 3/4 lb. sweet cherries, pitted
3/4 cup sugar
3 Tbs. cornstarch
2 Tbs. orange juice

1. Use directions from Peach Blueberry Pie for preparing piecrust dough.

2. Preheat oven to 350 degrees. In a bowl, combine the sugar, cornstarch and orange juice. Add the cherries and stir gently to combine. Let stand for 15 minutes.
2. Divide the dough in half and set one half aside covered in plastic wrap. Lightly flour your counter or board and roll out the dough to about a 10-inch round. Transfer to a 9-inch pie plate. Press the dough into the bottom and sides of the of pie plate. Trim the edges so they are even at about a half an inch.

3. Spoon the fruit mixture into the pie shell.

4. Roll out the reserved dough the same way and lay gently over fruit. Trim as needed, and crimp the edges. Cut a few vents in the top of the pie and brush with the beaten egg. Place the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbly–50 to 60 minutes.

“This Cherry Pie is a miracle!”
-Log Lady, Twin Peaks