Get ready to celebrate Twin Peaks Day with this classic Cherry Pie! A true nod to the iconic show, this pie features a buttery, flaky crust filled with rich, glossy cherry filling. Whether you’re indulging in nostalgia or just craving a perfect slice, this pie is sure to satisfy. Grab a cup of coffee and dig in! Classic Cherry Pie [ingredients] Directions: Make the Pie Crust Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, and a pinch of salt. Add the cold, cubed butter. Cut in Butter: Use a pastry cutter, food processor, or two forks to cut the butter into the dry ingredients until the mixture resembles pea-sized crumbs. A few larger butter pieces are okay. Add Ice Water: Measure ½ cup ice water, stirring to ensure it’s very cold. Drizzle in 2 tablespoons at a time, gently stirring after each addition, until the dough forms clumps and holds together. Avoid adding more water than necessary. Form and Chill Dough: On a floured surface, gather the dough and fold it into itself until cohesive. Divide into two discs about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days). Prepare the Cherry Filling Mix Ingredients: In a large bowl, combine frozen cherries, sugar, cornstarch, lemon zest, lemon juice, almond extract, and salt. Toss to coat evenly. Cook the Filling: Stir over low heat until the cherries release some liquid. Increase heat to medium and continue stirring occasionally, being careful not to crush the cherries. Thicken the Filling: Once the mixture starts bubbling, let it boil for about a minute while stirring gently until it thickens and becomes glossy. The mixture should lose its cloudy appearance. Cool: Pour the hot cherry mixture into a large bowl and allow it to cool to room temperature before assembling the pie. Assemble the Pie Fill the Crust: Spoon the cooled cherry filling into the prepared pie crust and spread evenly. Place small butter pieces over the filling. Prepare the Top Crust: Roll out the second pie crust disc into a 12-inch circle. Drape it over the filling to create a full top crust or cut into strips for a lattice top. Seal the Edges: Trim any excess overhanging dough, leaving enough to pinch together the top and bottom crusts. Flute the edges using your fingers. Egg Wash & Venting: Brush the top crust with egg wash. If using a full top crust, cut 3-4 small slits to allow steam to escape. Bake  the Pie Preheat & Bake: Preheat oven to 425°F (220°C). Bake for 15 minutes. Adjust Temperature: Reduce the oven temperature to 375°F (190°C) and continue baking for 50-60 minutes until the crust is deeply golden brown and the filling is bubbling occasionally. Monitor Browning: If the crust browns too quickly, tent loosely with aluminum foil. A deep golden crust enhances flavor and texture. Cool & Serve: Remove the pie from the oven and cool completely on a wire rack before serving.