Peach pie (frz peaches-co

100 Servings

Ingredients

Quantity Ingredient
2¼ cup WATER; COLD
3¾ cup WATER; COLD
10½ cup WATER & RESERVED JUICE
18¾ pounds PEACHES FRESH SEASONAL
2¼ cup STARCH EDIBLE CORN
6 pounds FLOUR GEN PURPOSE 10LB
3¾ pounds SUGAR; GRANULATED 10 LB
3 9/16 cup SHORTENING; 3LB
2¼ teaspoon SALT TABLE 5LB
4 tablespoons SALT TABLE 5LB

Directions

PAN: 9-INCH PIE PAN

:

1. SEE RECIPE NOS. IG002 AND I00100.

2. THAW PEACHES ACCORDING TO GUIDELINES FOR HANDLING FROZEN FOODS, RECIPE NO. A-19. DRAIN; 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: I02000

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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