| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
WATER; COLD |
| 3 3/4 |
c |
JUICE RESERVED |
| 2 1/4 |
qt |
JUICE RESERVED |
| 3/4 |
lb |
STARCH EDIBLE CORN |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 5 1/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 7 1/2 |
c |
SHORTENING; 3LB |
| 2 1/4 |
ts |
SALT TABLE 5LB |
| 14 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. DRAIN BLACKBERRIES; RESERVE JUICE FOR USE IN STEP 3 AND 4 AND
BLACKBERRIES IN STEP 5.
3. COMBINE 3 QT RESERVED JUICE, SUGAR, AND SALT, BRING TO A BOIL.
4. COMBINE CORNSTARCH AND RESERVED JUICE, STIR UNTIL SMOOTH. ADD
GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY
UNTIL THICK AND CLEAR. REMOVE FROM HEAT.
5. FOLD BLACKBERRIES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY.
6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH
TOP CRUST. SEAL EDGES.
7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
:
NOTE: IN STEP 5, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP
JUICE.
Recipe Number: I01701
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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