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, .