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, .