Recipe - Cherry Crumble Pie

1 One half cup WATER; COLD
3 qt WATER & RESERVED JUICE
3 ounce BUTTER PRINT SURE
6 ounce STARCH EDIBLE CORN
5 One fourth pound FLOUR GEN PURPOSE 10LB
2 One fourth pound SUGAR; GRANULATED 10 LB
1 One half pound SUGAR; GRANULATED 10 LB
3 pound SUGAR; GRANULATED 10 LB
19 1/3 pound PIE FIL CHERRY #10
2 One fourth pound SHORTENING; 3LB
1 teaspoon SALT TABLE 5LB
1 ounce SALT TABLE 5LB

PAN: 9INCH PIE PAN TEMPERATURE: 375 F. OVEN
:

1. MIX FLOUR, SALT, SUGAR, AND SHORTENING IN MIXER BOWL AT LOW SPEED
TO FORM A CRUMBLY MIXTURE.

2. PLACE 1 One half CUPS OF MIXTURE IN EACH PAN; PRESS FIRMLY INTO AN EVEN
LAYER AGAINST BOTTOM AND SIDES OF PAN. SET REMAINING CRUMB MIXTURE
ASIDE FOR USE IN STEP 5.

3. DRAIN CHERRIES, SET JUICE ASIDE FOR USE IN STEP 7.

4. COMBINE CHERRIES AND SUGAR. SPREAD 2 CUPS OF MIXTURE OVER CRUMBS
IN EACH PAN.

5. SPREAD 1 CUP OF RESERVED CRUMB MIXTURE OVER CHERRIES IN EACH PAN.

6. BAKE 50 MINUTES OR UNTIL DONE.

7. COMBINE RESERVED JUICE AND SUGAR; BRING TO A BOIL.

8. COMBINE CORNSTARCH, SALT AND WATER, STIR UNTIL SMOOTH. ADD
GRADUALLY TO BOILING MIXTURE. STIR UNTIL WELL BLENDED; COOK AT MEDIUM HEAT
ABOUT 5 MINUTES. ADD BUTTER OR MARGARINE AND FOOD COLORING.

9. POUR ABOUT 1 One half CUPS SAUCE OVER EACH BAKED PIE.

10. COOL; CUT 8 WEDGES PER PIE.

Recipe Number: I02700

SERVING SIZE: 1/8 PIE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.