| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
WATER; COLD |
| 1 1/2 |
qt |
JUICE RESERVED |
| 1 |
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 4 AND CHERRIES 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 GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT
LOW SPEED. ADD RED FOOD COLORING. SCRAPE DOWN BOWL; BEAT AT LOW SPEED
UNTIL SMOOTH.
5. FOLD CHERRIES 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: I02100
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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