Peach pie (frz peaches-pr

Yield: 100 Servings

Measure 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

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, .

Similar recipes