| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
WATER; COLD |
| 3 3/4 |
c |
WATER; COLD |
| 1 1/3 |
qt |
JUICE RESERVED |
| 3/4 |
lb |
STARCH EDIBLE CORN |
| 6 |
lb |
FLOUR GEN PURPOSE 10LB |
| 5 1/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 9/16 |
lb |
SHORTENING; 3LB |
| 2 1/4 |
ts |
SALT TABLE 5LB |
| 4 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
19 1/3 lb -
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. DRAIN CHERRIES; RESERVE JUICE FOR USE IN STEP 3 AND CHERRIES FOR
USE IN STEP 5.
3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY UNTIL THICK
AND CLEAR. REMOVE FROM HEAT.
5. ADD RED FOOD COLORING. FOLD CHERRIES CAREFULLY INTO THICKENED
MIXTURE. COOL THOROUGHLY.
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: I02200
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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