I'm excited to share this recipe. I've been watching Twin Peaks with my sister Glennis and her wonderful common-law. The show was a bit stressful, and none of us still have any real idea what was happening half the time, but one thing is undeniable and makes it impossible to stop watching the show: Dale Cooper is a total fox.
A fox who is obsessed with good pie and well-brewed cheap black coffee. So the three of us were really looking forward to eating and drinking his two faves with him during the series finale.
It turned out there was a bit of a time crunch for all of us around that time - we were all working a ton, and Glennis was gearing up to go on vacation, with not much time to cook. It seemed impossible to leave the finale episode (we'd just watched the second to last!) for three weeks until we could all get together at a more relaxed time, though, so I decided to chuck together a simple pie. I am not the dessert-inventor between Glennis and me, so I was so thrilled when the pie turned out really well as well as easy and fast. It is a bit fragile, I cut two perfect slices out of eight, but I suck at cutting pie generally speaking so this is on par with my average and I'm not ready to declare it more fragile than traditional pie. Also better than traditional pie: with the protein from the nuts and chia, and the low-sugar (it isn't a super sweet pie) you can eat it as dinner instead of after dinner. It is one of my favourite things I've eaten this year, and I dubbed it Triple-Ch Pie (Chocolate Cherry Chia).
Triple "Ch" Ch-ocolate Ch-erry Ch-ia Twin Peaks Finale Pie
- 600 g cherries (I used frozen)
- 1/4 cup chia seeds
- 1/2 cup water
- 2 T honey
- Splash brandy
- Splash lemon
- 4 cups slivered almonds
- 2 T coconut flour
- 4 oz unsweetened baking chocolate
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- Pinch sea salt
- Make the filling by heating cherries, chia seeds, water, honey, brandy, and lemon until warm (microwave or stovetop). Shake or stir every once and awhile for about 10 minutes then stash in the fridge to “gel”.
- To make the curst, blitz all the other ingredients in a food processor.
- Press half the crust mixture onto the bottom and up sides of pyrex pie dish in thin solid layer (no need to grease) and bake at 425 until fragrant.
- Meanwhile, on a sheet of parchment paper form the rest of the crust “dough” into a solid, thin round about the size of the top of your pie.
- When bottom half is fragrant, take it out then pour in cherry mixture in and flip the parchment paper to put the crust on top and pinch edges down onto bottom layer. Cut four vents in with knife. Bake again until fragrant.
- Cool on the countertop to room temperature so the middle re-gels; enjoy!