Peach pie (canned peaches)

100 Servings

Ingredients

Quantity Ingredient
3¾ cup WATER; COLD
3 quarts JUICE RESERVED
4 cans PEACHES SLICE #10
9 ounces STARCH EDIBLE CORN
3¾ pounds SUGAR; GRANULATED 10 LB
2 teaspoons SALT TABLE 5LB

Directions

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

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN PEACHES; RESERVE JUICE FOR USE IN STEP 3; PEACHES FOR USE IN STEP 5.

3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY UNTIL THICK AND CLEAR. REMOVE FROM HEAT.

5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY.

6. POUR 2¾ 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: I02400

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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