Fruit Pie

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

• 3 recipes pastry for a 9 inch
• double crust pie
• 1 (14.5 ounce) can pitted sour red
• pie cherries
• 1 (21 ounce) can cherry pie filling
• 4 cups dried currants
• 3 cups dried cranberries
• 2 (16 ounce) cans gooseberries
• 6 apples - peeled, cored, and
• sliced
• 2 1/4 cups white sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon almond extract
• 3 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 425 degrees F (220 degrees C)

Step 2: Technique & Execution

In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract

Step 3: Technique & Execution

Allow to set 15 minutes

Step 4: Technique & Execution

Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans

Step 5: Technique & Execution

Dot each pie with 1 tablespoon butter

Step 6: Technique & Execution

Cover each pie with top pastry