0
(0)
CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

3 3/4 c WATER, COLD
6 lb FLOUR GEN PURPOSE 10LB
21 lb PIE FIL PEACHES #10
3 9/16 lb SHORTENING, 3LB
3 oz SALT TABLE 5LB
2 3/4 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER, 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP

INSTRUCTIONS

PAN:  9-INCH PIE PAN                        TEMPERATURE:  425 F. OVEN
:  SEE RECIPE NOS. IG002 AND I00100. USE CANNED PEACH PIE FILLING. POUR
CRUST. SEAL EDGES. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.  CUT
8 WEDGES PER PIE.  Recipe Number: I02401  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:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 145
Calories From Fat: 145
Total Fat: 16.2g
Cholesterol: 9mg
Sodium: 329.6mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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?