Recipe - Peach Pie (Frz Peaches-Pr

3 Three fourths cup WATER; COLD
3 qt WATER & RESERVED JUICE
12 ounce STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
3 Three fourths pound SUGAR; GRANULATED 10 LB
18 Three fourths pound PIE FIL PEACHES #10
3 9/16 pound SHORTENING; 3LB
2 teaspoon SALT TABLE 5LB
3 ounce SALT TABLE 5LB

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

1. SEE RECIPE NOS. IG002 AND I00100.

2. THAW PEACHES ACCORDING TO GUIDELINES FOR HANDLILNG FROZEN FOODS,
RECIPE NO. A19. DRAIN; RESERVE JUICE FOR USE IN STEP 4, PEACHES FOR
USE IN STEP 5.

3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED
UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW
SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE.

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

7. BAKE 3035 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

Recipe Number: I02300

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.