Recipe - Strawberry Glazed Cream Pie

6 qt WATER; WARM
2 13/16 cup WATER; COLD
1 One half qt WATER; COLD
1 qt JUICE RESERVED
15 ounce BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 pound MILK; DRY NONFAT L HEAT
9 pound STRAWBERRIES FZ
8 ounce STARCH EDIBLE CORN
3 cup STARCH EDIBLE CORN
6 pound FLOUR GEN PURPOSE 10LB
Three fourths pound SUGAR; GRANULATED 10 LB
1 13/16 pound SUGAR; GRANULATED 10 LB
1 One half pound SUGAR; GRANULATED 10 LB
3 9/16 pound SHORTENING; 3LB
4 2/3 tablespoon IMITATION VANILLA
3 ounce SALT TABLE 5LB
3/8 teaspoon SALT TABLE 5LB
1 One fourth tablespoon SALT TABLE 5LB

1. THAW; THOROUGHLY DRAIN 9 LB (1 One half NO.10 CN) FROZEN STRAWBERRIES.

2. SEE RECIPE NOS. IG1 AND I1.

3. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO
NOT BOIL.

4. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO
HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES
UNTIL THICKENED.

5. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO
REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2
MINUTES
LONGER. REMOVE FROM HEAT.

6. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL
SLIGHTLY.

7. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL.

8. COMBINE STRAWBERRY JUICE, 8 OZ (1 One half CUPS) CORNSTARCH, 12 OZ (1 5/8
CUP)
GRANULATED SUGAR, AND 3/8 TSP SALT. BRING TO BOIL; COOK UNTIL THICK AND
CLEAR. FOLD IN STRAWBERRIES CAREFULLY. COOL. SPREAD ABOUT 1 One half CUPS
MIXTURE OVER FILLING IN EACH PIE.

9. REFRIGERATE UNTIL READY TO SERVE.

10. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE
HEAT.

Recipe Number: I00603

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.