Strawberry glazed cream pie
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | quarts | WATER; WARM |
| 2 13/16 | cup | WATER; COLD |
| 1½ | quart | WATER; COLD |
| 1 | quart | JUICE RESERVED |
| 15 | ounces | BUTTER PRINT SURE |
| 23 | EGGS SHELL | |
| 1 3/16 | pounds | MILK; DRY NON-FAT L HEAT |
| 9 | pounds | STRAWBERRIES FZ |
| 8 | ounces | STARCH EDIBLE CORN |
| 3 | cups | STARCH EDIBLE CORN |
| 6 | pounds | FLOUR GEN PURPOSE 10LB |
| ¾ | pounds | SUGAR; GRANULATED 10 LB |
| 1 13/16 | pounds | SUGAR; GRANULATED 10 LB |
| 1½ | pounds | SUGAR; GRANULATED 10 LB |
| 3 9/16 | pounds | SHORTENING; 3LB |
| 4⅔ | tablespoon | IMITATION VANILLA |
| 3 | ounces | SALT TABLE 5LB |
| ⅜ | teaspoon | SALT TABLE 5LB |
| 1¼ | tablespoon | SALT TABLE 5LB |
Directions
1. THAW; THOROUGHLY DRAIN 9 LB (1½ NO.-10 CN) FROZEN STRAWBERRIES.
2. SEE RECIPE NOS. I-G-1 AND I-1.
3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO
HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED.
5. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES
LONGER. REMOVE FROM HEAT.
6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY.
7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.
8. COMBINE STRAWBERRY JUICE, 8 OZ (1 ½ CUPS) CORNSTARCH, 12 OZ (1 ⅝ CUP)
GRANULATED SUGAR, AND ⅜ TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 ½ CUPS MIXTURE OVER FILLING IN EACH PIE.
9. REFRIGERATE UNTIL READY TO SERVE.
10. CUT 8 WEDGES PER PIE.
NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT.
Recipe Number: I00603
SERVING SIZE: ⅛ PIE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .