Cherry pie (cnd cherries)

100 Servings

Ingredients

Quantity Ingredient
3¾ cup WATER; COLD
1½ quart JUICE RESERVED
1 pounds STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
5¼ pounds SUGAR; GRANULATED 10 LB
3 9/16 pounds SHORTENING; 3LB
2¼ teaspoon SALT TABLE 5LB
4 tablespoons SALT TABLE 5LB

Directions

19⅓ lb -

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN CHERRIES, RESERVE JUICE FOR USE IN STEP 4 AND CHERRIES 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 GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. ADD RED FOOD COLORING. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD CHERRIES CAREFULLY INTO THICKENED MIXTURE.

6. POUR 2 ¾ 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: I02100

SERVING SIZE: ⅛ PIE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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