Recipe - Fried Cherry Pie(Pie Fill

5 One half cup WATER
5 ounce MILK; DRY NONFAT L HEAT
5 pound FLOUR GEN PURPOSE 10LB
14 pound PIE FIL CHERRY #10
1 One fourth pound SHORTENING; 3LB
3 ounce BAKING POWDER
2 ounce SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT INTO MIXER BOWL.

2. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE
RESEMBLES COARSE CRUMBS.

3. ADD WATER, MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH.

4. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET,
ABOUT 1/8 INCH THICK, CUT INTO 6 CIRCLES.

5. PLACE One fourth CUP (2 OZ 1 NO. 16 SCOOP) FILLING IN CENTER OF EACH CIRCLE.
WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE;
SEAL EDGES WITH A FORK.

6. FRY PIES, A FEW AT A TIME, 2 MINUTES ON ONE SIDE, TURN AND FRY
2 MINUTES ON OTHER SIDE UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH
MAY BE WEIGHED IN 1 One half OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8
~INCH THICK.

NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB
14 OZ PIE CRUST MIX. FOLLOW MANUFACTURER'S DIRECTIONS FOR MIXING. FOLLOW
STEPS 7 THROUGH 9.

Recipe Number: I03002

SERVING SIZE: 1 PIE

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