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)
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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