Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 3/4 c WATER; COLD
- 3 qt WATER & RESERVED JUICE
- 12 oz STARCH EDIBLE CORN
- 3 3/4 lb SUGAR; GRANULATED 10 LB
- 18 3/4 lb PIE FIL PEACHES #10
- 3 9/16 lb SHORTENING; 3LB
- 6 lb FLOUR GEN PURPOSE 10LB
- 2 ts SALT TABLE 5LB
- 3 oz SALT TABLE 5LB
Preparation
PAN: 9-INCH 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. A-19. 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 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES. 7. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 8 WEDGES PER PIE. Recipe Number: I02300 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from G Internet, G Internet.
