Dried Cherry Apple Pie

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

• 1 c dried tart cherries
• 4 c apple
• 1 c granulated sugar
• 1/4 c all-purpose flour
• 1/2 t ground cinnamon
• 1 T butter or margarine
• : two-crust pie pastry
• 1. Preheat oven to 425 degrees F.
• 2. In a large mixing bowl, combine cherries and apple slices.

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 small bowl, stir together sugar, flour and cinnamon

Step 2: Technique & Execution

Pour over fruit mixture; toss to blend

Step 3: Technique & Execution

Let stand 15 minutes. 4

Step 4: Technique & Execution

Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter

Step 5: Technique & Execution

Cover with top crust which has slits cut in it; seal and flute. 5

Step 6: Technique & Execution

Bake in a preheated 425 degree F. oven 40 to 50 minutes, or until edge is golden brown and apples are tender.