Cherry Pie Iv

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cherry Pie Iv 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 Cherry Pie Iv, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups all-purpose flour
• 1 cup shortening
• 1/2 cup cold water
• 1 pinch salt
• 2 pounds sour cherries, pitted
• 1 1/8 cups white sugar
• 3 1/2 tablespoons cornstarch
• 1 tablespoon butter
• 1/4 teaspoon almond extract

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

In a large bowl, combine flour and salt

Step 2: Technique & Execution

Cut in the shortening until pea sized

Step 3: Technique & Execution

Stir in water until mixture forms a ball

Step 4: Technique & Execution

Divide dough in half and shape into balls

Step 5: Technique & Execution

Wrap in plastic and refrigerate for 4 hours or overnight

Step 6: Technique & Execution

Roll one ball out to fit a 9 inch pie plate