Peach Pie (canned Peaches)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 3/4 | c | WATER, COLD |
| 3 | qt | JUICE RESERVED |
| 4 | PEACHES SLICE #10 | |
| 9 | oz | STARCH EDIBLE CORN |
| 3 3/4 | lb | SUGAR, GRANULATED 10 LB |
| 2 | t | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : SEE RECIPE NOS. IG002 AND I00100. DRAIN PEACHES; RESERVE JUICE FOR USE IN STEP 3; PEACHES FOR USE IN STEP 5. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL. 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. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED. CUT 8 WEDGES PER PIE. Recipe Number: I02400 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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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 47mg
Potassium: 30.5mg
Carbohydrates: 19g
Fiber: <1g
Sugar: 17.7g
Protein: <1g