| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
WATER; COLD |
| 3 |
qt |
JUICE RESERVED |
| 4 |
cn |
PEACHES HALVES #2 1/2 |
| 12 |
oz |
STARCH EDIBLE CORN |
| 3 3/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. DRAIN PEACHES; RESERVE JUICE FOR USE IN STEP 4; PEACHES FOR USE IN
STEP 5.
3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED
UNTIL WELL BLENDED. DO NOT WHIP.
4. ADD RESERVED JUICE TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED.
SCRAPE DOWN BOWL. BEAT AT LOW SPEED UNTIL SMOOTH.
5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE.
6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER
WITH TOP CRUST. SEAL EDGES.
7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
Recipe Number: I02500
SERVING SIZE: 1/8 PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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