0
(0)
CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

3 3/4 c WATER; COLD
3 qt JUICE RESERVED
4 cn PEACHES HALVES #2 1/2
12 oz STARCH EDIBLE CORN
3 3/4 lb SUGAR; GRANULATED 10 LB
2 ts SALT TABLE 5LB

INSTRUCTIONS

PAN:  9-INCH PIE PAN                           TEMPERATURE:  425 F. OVEN
  :
1.  SEE RECIPE NOS. IG002 AND I00100.
2.  DRAIN PEACHES; RESERVE JUICE FOR USE IN STEP 4; PEACHES 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 TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED.
SCRAPE DOWN BOWL. BEAT AT LOW SPEED UNTIL SMOOTH.
5.  FOLD PEACHES 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: I02500
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.

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?