Peach pie (frz peaches-pr
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | cup | WATER; COLD |
| 3 | quarts | WATER & RESERVED JUICE |
| 12 | ounces | STARCH EDIBLE CORN |
| 6 | pounds | FLOUR GEN PURPOSE 10LB |
| 3¾ | pounds | SUGAR; GRANULATED 10 LB |
| 18¾ | pounds | PIE FIL PEACHES #10 |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 2 | teaspoons | SALT TABLE 5LB |
| 3 | ounces | SALT TABLE 5LB |
Directions
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :
1. SEE RECIPE NOS. IG002 AND I00100.
2. THAW PEACHES ACCORDING TO GUIDELINES FOR HANDLILNG FROZEN FOODS, RECIPE NO. A-19. DRAIN; RESERVE JUICE FOR USE IN STEP 4, PEACHES FOR USE IN STEP 5.
3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.
4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.
5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE.
6. POUR 2¾ TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP
CRUST. SEAL EDGES.
7. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
Recipe Number: I02300
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .