Recipe - Fried Peach 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 PEACHES #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 THE CENTER OF EACH
CIRCLE. WASH EDGES OF 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 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: I03003

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.