Cherry crumble pie

Yield: 100 Servings

Measure Ingredient
1½ cup WATER; COLD
3 quarts WATER & RESERVED JUICE
3 ounces BUTTER PRINT SURE
6 ounces STARCH EDIBLE CORN
5¼ pounds FLOUR GEN PURPOSE 10LB
2¼ pounds SUGAR; GRANULATED 10 LB
1½ pounds SUGAR; GRANULATED 10 LB
3 pounds SUGAR; GRANULATED 10 LB
19⅓ pounds PIE FIL CHERRY #10
2¼ pounds SHORTENING; 3LB
1 teaspoon SALT TABLE 5LB
1 ounce SALT TABLE 5LB

PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN :

1. MIX FLOUR, SALT, SUGAR, AND SHORTENING IN MIXER BOWL AT LOW SPEED TO FORM A CRUMBLY MIXTURE.

2. PLACE 1½ CUPS OF MIXTURE IN EACH PAN; PRESS FIRMLY INTO AN EVEN LAYER AGAINST BOTTOM AND SIDES OF PAN. SET REMAINING CRUMB MIXTURE ASIDE FOR USE IN STEP 5.

3. DRAIN CHERRIES, SET JUICE ASIDE FOR USE IN STEP 7.

4. COMBINE CHERRIES AND SUGAR. SPREAD 2 CUPS OF MIXTURE OVER CRUMBS IN EACH PAN.

5. SPREAD 1 CUP OF RESERVED CRUMB MIXTURE OVER CHERRIES IN EACH PAN.

6. BAKE 50 MINUTES OR UNTIL DONE.

7. COMBINE RESERVED JUICE AND SUGAR; BRING TO A BOIL.

8. COMBINE CORNSTARCH, SALT AND WATER, STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. STIR UNTIL WELL BLENDED; COOK AT MEDIUM HEAT ABOUT 5 MINUTES. ADD BUTTER OR MARGARINE AND FOOD COLORING.

9. POUR ABOUT 1 ½ CUPS SAUCE OVER EACH BAKED PIE.

10. COOL; CUT 8 WEDGES PER PIE. Recipe Number: I02700

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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