In 1990 David Lynch created one of the strangest, and most compelling TV shows of all time. Playing the dreamboat role of FBI Agent Dale Cooper, Kyle McLaughlin navigated his way through the oddball town of Twin Peaks, encountering one-armed men, women with talking logs, and a whole host of eccentric and downright shady townsfolk. It was a polarising and at times confronting murder mystery, but one thing every viewer could agree on was just how damn delicious the cherry pies looked in Norma’s roadside diner.
With the American food renaissance now in full swing, these bold and beautiful ceramic cake stands from Jasper & Co sent me right back to that strange and beautiful Twin Peaks truckstop, and inspired me to create a dish ol’ Agent Cooper would find impossible to pass up. It’s a simple raspberry pie with a twist – a sweet recipe you might be able to whip up and impress a certain someone for Valentine’s Day…
I love making pies, not only because they are delicious, but they can look impressive if you take a little bit of time piecing it together. Making pies can seem a daunting task, but it’s much simpler than you’d think. If you’re not up to the task of making your own pastry, there’s nothing wrong with using the store bought kind.
Raspberry and Rose Pie
500g plain flour
100g icing sugar (sifted)
250g unsalted butter (cubed)
zest of 1/2 orange
2 large eggs, beaten
1 splash of milk
1 cup of caster sugar
2 tbs of arrowroot (tapioca) for thickening
2 tbs of corn flour
zest of 1/2 orange
2 tablespoons of rosewater (available at the baking section of your supermarket)
5 cups of frozen raspberries
A few drops of rosewater
1 egg yolk
Splash of milk
The pastry recipe I use is based on Jamie Oliver’s sweet shortcrust pastry. I’ve tried a few and Jamie’s seems to be the one I like the best!
Preheat the oven to 220 degrees C.
Sift the flour from a height onto your benchtop (or in a large bowl) and sift the icing sugar over the top of that. With your hands, pinch the cubes of butter through the flour and sugar mixture until you have a fine, crumbly mixture. Throw in the orange zest to spike the pastry.
Add the eggs and milk to the crumbly dough and gently work together till you have a dough. Don’t over knead it or the pastry will become elastic and chewy. Flour your work surface and pat the dough into a flat round, flour, cover in cling wrap and put in the fridge to rest for an hour.
In a large bowl, mix together the ingredients for the filling and let sit for about 15 minutes for the juices to soak up the sugars and flours.
Roll out the dough to fit a roughly 9 inch pie tin and cut to shape, allowing about 1cm to hang around the edge. I put a layer of breadcrumbs at the base of my pie to soak up some of the excess juices that will come from cooking.
Fill the base with the raspberry mixture and on top add a few more drops of the rosewater.
With the leftover dough, either create a lattice top (look online for tips!) or cover with a solid top rolled out. Seal the edges and brush a mixture of the egg yolk and milk over the top to give it a nice glaze. This will help the pie go nice and golden when cooked.
Put it in the fridge for about 30 minutes and then pop it into the oven for about 45 minutes or until the crust looks nice and golden. If it’s starting to brown too quickly, drop the heat to about 180 halfway through cooking.
Let it cool for 15-30 minutes. Serve with a dollop of whipped cream. You can replace the raspberries with blueberries, strawberries, apples or a mix to create your perfect pie.
As seen on the 'Temple and Webster - Dish of the Day' blog