Name: Cherry Pie (Pie Filling P
Ingredients: 3 3/4 c WATER; COLD; 6 lb FLOUR GEN PURPOSE 10LB; 21 lb PIE FIL CHERRY #10; 3 9/16 lb SHORTENING; 3LB; 4 tb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3 3/4	c	WATER; COLD
6	lb	FLOUR GEN PURPOSE 10LB
21	lb	PIE FIL CHERRY #10
3 9/16	lb	SHORTENING; 3LB
4	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN                                TEMPERATURE:  425 F.
OVEN
  :
1.  SEE RECIPE NOS. IG002 AND I00100.
2.  USE CANNED CHERRY PIE FILLING.
3.  POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL.  COVER WITH
TOP CRUST. SEAL EDGES.
4.  BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
5.  CUT 8 WEDGES PER PIE.
Recipe Number: I02201
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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