Twin Peaks Cherry Pie – Baron

Preparing the crust
In a 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 or sharp non-bloodied knife, cut the butter cubes into pieces the size of peas. I like using a two faced Viking battle axe but that is just my choice. Using a fork or large spoon slowly add liquid in 4 to 5 additions stopping after ever pour to combine the dough unit it just sticks together. Knead lightly in bowl until it forms a tight taut ball. Separate dough in to 2 equal size disks and cover tightly with plastic wrap. Put in refrigerator for at least an hour. Can be put in refrigerator for up to two weeks or frozen for up to two months.
The filling
Mix cherries, sugar cornstarch and salt in medium size saucepan and cook over medium heat until cherries thaw if frozen and add the cornstarch and sugar till dissolved. Reduce heat to medium low stirring occasionally to keep cherries from burning and cook until mixture thickens slightly. Total cooking time is about 20 minutes. Add liqueur or brandy and stir. Get the large bottle of Cherry Brandy, a little for the pie and a little for you. Removing from heat. Allow to cool to room temperature.
Putting it together now
Pre-heat the oven to 425 degrees F. On a lightly floured work surface roll out one of the disks of dough into a 1/8 inch circle about 15 inches across. Transfer into a nine inch deep plate. Hint roll the dough onto your rolling pin to easily place in pie plate. Put in Refrigerator while you prepare the tip crust. Roll out second disk into a 1/8 thick rectangle 15 inches by 12 inches. Cut using that same untraceable unbloodied knife into six strips about 2 inches wide. Remove the pie plate from the refrigerator and fill with the cherry filling. Weave lattice strips over the top of the pie. Seal trim and crimp the edges or cut dough into five zigzag strips and lay on top of the pie filling trimming away the excess. When your are finished with the knife, don’t forget to wipe your finger prints off the handle.
In a small bowl whisk the egg and milk to make an egg wash. Brush the crust and sprinkle with raw sugar.
Place the pie on a cookie sheet and bake pie for 20 minutes at 425 degrees F. Turn pie after the first 10 minutes. Lower the heat to 350 degrees F. and bake for another 30 to 40 minutes until the crust is a golden brown and the filling is thick and glossy like fresh blood from a great swing. Remove the pie to a wire rack and cool before serving. You can refrigerate up to five days but why?
Tip: You can buy sour cherries in season and pit them. Go buy the cherry pitter and make them look good. Mix 4 cups of pitted sour cherries with 1/2 cup of sugar and freeze in a zipper lock bag. You will need two bags for this recipe but you would not add the extra sugar above. Cherries made this way can be frozen for two years.
I copied this from the Taste Section (yeah the Taste Section) in the San Antonio Express and News and added a few exterior interesting comments. Hope you enjoy this pie and reading this recipe.