Four Fruit Pie

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

• 1 (9 inch) pie shell
• 3 apples
• 3 fresh peaches
• 1 pear
• 1 cup raspberries
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons all-purpose flour
• 1/3 cup packed brown sugar
• 3/4 cup all-purpose flour
• 6 tablespoons butter
• 1/2 cup chopped pecans

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

Peel, core and slice peaches, apples and pears

Step 3: Technique & Execution

Place into a large bowl

Step 4: Technique & Execution

Add raspberries, white sugar, cinnamon, and 3 tablespoons flour

Step 5: Technique & Execution

Mound fruit mixture into a 9 inch pie shell

Step 6: Technique & Execution

In a medium bowl, combine 3/4 cup flour, butter, brown sugar and chopped pecans