Cherry pie (pie filling p

100 Servings

Ingredients

Quantity Ingredient
3¾ cup WATER; COLD
6 pounds FLOUR GEN PURPOSE 10LB
21 pounds PIE FIL CHERRY #10
3 9/16 pounds SHORTENING; 3LB
4 tablespoons SALT TABLE 5LB

Directions

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

OVEN

:

1. SEE RECIPE NOS. IG002 AND I00100.

2. USE CANNED CHERRY PIE FILLING.

3. POUR 2¾ TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

4. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.

5. CUT 8 WEDGES PER PIE.

Recipe Number: I02201

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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