Yield: 100 Servings
Measure | 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 |
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, .