| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 5 1/2 | c | WATER |
| 5 | oz | MILK, DRY NON-FAT L HEAT |
| 5 | lb | FLOUR GEN PURPOSE 10LB |
| 14 | lb | PIE FIL PEACHES #10 |
| 1 1/4 | lb | SHORTENING, 3LB |
| 3 | oz | BAKING POWDER |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT INTO MIXER BOWL. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE RESEMBLES COARSE CRUMBS. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT 1/8 INCH THICK. CUT INTO 6 CIRCLES. PLACE 1/4 CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN THE CENTER OF EACH CIRCLE. WASH EDGES OF CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE; SEAL EDGES WITH A FORK. FRY PIES A FEW AT A TIME, 2 MINUTES ON SIDE, TURN AND FRY 2 MINUTES ON OTHER SIDE UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT. PAPER. NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH MAY BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8 ~INCH THICK. NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB 14 OZ PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING. FOLLOW STEPS 7 THROUGH 9. Recipe Number: I03003 SERVING SIZE: 1 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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