Peach Pie (pie Filling Pr
| 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.
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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