Recipe - Peach Pie (Canned Peaches)

3 Three fourths cup WATER; COLD
3 qt JUICE RESERVED
4 cn PEACHES SLICE #10
9 ounce STARCH EDIBLE CORN
3 Three fourths pound SUGAR; GRANULATED 10 LB
2 teaspoon SALT TABLE 5LB

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

1. SEE RECIPE NOS. IG002 AND I00100.

2. DRAIN PEACHES; RESERVE JUICE FOR USE IN STEP 3; PEACHES FOR USE
IN STEP 5.

3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY UNTIL
THICK AND CLEAR. REMOVE FROM HEAT.

5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY.

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

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

Recipe Number: I02400

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.