Shortcake Pie I.Desserts (Pastry and Pies) No.007
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|Yield: 100 Portions Each Portion: 1/8 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |13.00 EA | 1. See Recipe Nos. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Cake Mix, White | 5LB | 3.00 Qrt | 2. Place cake mix in mixer bowl; |
| | | | prepare according to instruc- |
| | | | tions on container. See recipe |
| | | | G-G-3, for more detailed |
| | | | instructions.....CONTINUED |
| | | | 3. Set aside for use in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Pie Filling | 14LB | 6.50 Qrt | 3. Fill each pie shell with 2 |
| | | | cups Pie Filling. |
| | | | 4. Pour about 1 1/4 cups (9 oz) |
| | | | batter evenly over filling in |
| | | | each pan. |
| | | | 5. Bake 40 minutes or until done. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Confectioners| 4OZ| 0.75 Cup | 6. Sprinkle powdered sugar |
|, 6X | | | lightly over each pie. |
| | | | 7. Cut 8 wedges per pie. |
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NOTE: 1. In Step 3, 1/2 recipe of any fruit pie filling may be used
(Recipe Nos. I-10,12,14,16,18,21,25,36,38, or 41)