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
- 2 1/4 c WATER; COLD
- 3 3/4 c WATER; COLD
- 1 1/3 qt JUICE RESERVED
- 19 1/3 lb -
- 3/4 lb STARCH EDIBLE CORN
- 5 1/4 lb SUGAR; GRANULATED 10 LB
- 3 9/16 lb SHORTENING; 3LB
- 2 1/4 ts SALT TABLE 5LB
- 6 lb FLOUR GEN PURPOSE 10LB
- 4 tb SALT TABLE 5LB
Preparation
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. DRAIN CHERRIES; RESERVE JUICE FOR USE IN STEP 3 AND CHERRIES 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. ADD RED FOOD COLORING. FOLD CHERRIES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY. 6. POUR 2 3/4 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: I02200 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from G Internet, G Internet.
