Recipe - Cherry Pie (Pie Filling P

3 Three fourths cup WATER; COLD
6 pound FLOUR GEN PURPOSE 10LB
21 pound PIE FIL CHERRY #10
3 9/16 pound SHORTENING; 3LB
4 tablespoon SALT TABLE 5LB

PAN: 9INCH PIE PAN TEMPERATURE: 425 F.
OVEN
:

1. SEE RECIPE NOS. IG002 AND I00100.

2. USE CANNED CHERRY PIE FILLING.

3. POUR 2 Three fourths TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH
TOP CRUST. SEAL EDGES.

4. BAKE 3035 MINUTES OR UNTIL LIGHTLY BROWNED.

5. CUT 8 WEDGES PER PIE.

Recipe Number: I02201

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.