Baked Fresh Cherry Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Baked Fresh Cherry Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Baked Fresh Cherry Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 recipe pastry for a 9 inch double
• crust pie
• 4 tablespoons quick-cooking
• tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons butter

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 400 degrees F (205 degrees C)

Step 2: Technique & Execution

Place bottom crust in piepan

Step 3: Technique & Execution

Set top crust aside, covered

Step 4: Technique & Execution

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts

Step 5: Technique & Execution

Let stand 15 minutes

Step 6: Technique & Execution

Turn out into bottom crust and dot with butter