Twin Peaks: Tuna Fish sandwich and Cherry Pie Recipe
Lunch was, uh, $6. 31 at the Lamplighter Inn. That’s on highway 2 near Lewis Fork. That was tuna fish sandwich on whole wheat, slice of cherry pie, and a cup of coffee. Damn good food. Diane, if you ever get up this way, that cherry pie is worth a stop.
TWIN PEAKS, PILOT EPISODE, SEASON ONE
Twin Peaks: Tuna Fish sandwich and Cherry Pie Recipe
One of the panels I was really looking forward to in San Diego Comic Con this past week was the Twin Peaks panel. I had high hopes that the room was going to empty out after the Game of Thrones panel (which it did) but they never reloaded the room! I was livid! That being said, I’m still so happy that Twin Peaks had a panel at SDCC and in Hall H! I’ve seen a few photos from their time at SDCC and it looks like they had a blast. Please come hack next year…. with an offsite!
Did any of you get to attend San Diego Comic Con this year? I would love to know what your favorite part of the con was!
Continuing with the Twin Peaks recipes, I have a recipe for tuna fish sandwich and cherry pie. It’s an incredibly simply recipe but very memorable because it’s the first time we actually see Agent Cooper. This scene is from the very first episode when Agent Cooper drives to Twin Peaks and speaks to Diane about the meal he had just had. I hope you enjoy the recipe and keep in mind the recipe for the cherry pie is for a 6″ pan which will feed around 4-5 people depending on serving size. Also, note that there is an option to add red food coloring to the pie. The addition of the color makes the pie much more similar to the diner recipe but I know not everyone likes food coloring. So, add as you please. Please enjoy!
Twin Peaks: Tuna Fish Sandwich with Cherry Pie
Ingredients
Cherry Pie
- 2 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled + diced
- 1/4 - 1/2 cup ice cold water
- 4 cups pitted cherries (500g / 17.5oz)
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp cherry jam
- 3 drops red food coloring optional
- 1 egg lightly whisked
Tuna Fish Sandwich
- 4 slices whole wheat bread
- 2 cans tuna, drained (226g / 8oz)
- 1/4 cup mayonnaise or more to taste
- 1/8 tsp dry dill
- 1 tbsp lemon juice
- 1 tbsp relish
- 1 rib celery small dice
- 1/4 cup diced red onions
- 4 slices tomato
- romaine lettuce as needed
- salt and pepper to taste
Instructions
Cherry Pie
- Combine the flour and salt in a mixing bowl and stir to combine. Add the diced cold butter and work it in with your hand or in a stand mixer with a paddle attachment until you get the texture of very coarse sand. Add the water a bit at a time until the dough comes together when pressed. Separate 1/4 of the dough for the top crust. Wrap with plastic wrap and refrigerate for 45 minutes.
- Meanwhile, combine together your pitted cherries, sugar, cornstarch, and jam over medium heat. Stir to combine and let it come to a simmer. Remove the heat and set aside to cool. If you want a brighter red filling, add a few drops of red food coloring and stir to combine.
- Preheat your oven to 375F.
- Take the larger portion of dough and roll it out on a lightly floured surface. Roll it out into an 8-9" circle. Lay the dough into your 6" pie pan and press it into the edges. Prick a few holes on the bottom with a fork to prevent it from puffing in the oven. Roll out the second ball of dough. You can choose to do a lattice top or a really simple one like I did. Pour the filling into the pie pan and top it with the crust. Press the edges together with a fork. Brush the top with the lightly beaten egg and bake for 30 minutes or until golden brown and the center is bubbling. Let cool before serving.
Tuna Fish Sandwich
- In a bowl, mix the tuna, mayo, dill, lemon juice, relish, onions, and celery. Season with salt and pepper.
- Divide the tuna into two sandwiches. Top with slices of tomato and lettuce.
