Apricot Pie (Canned Apricots Cornstarch)     I.Desserts (Pastry and Pies) No.013
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|Yield:  100 Portions                                     Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan                                   Temp.: 425 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells          |          |17.00 EA  | 1. See Recipe Nos. I-G-2 and      |
|                    |          |          |    I-1.                           |
|--------------------|----------|----------|-----------------------------------|
|Apricots, Canned    | 27LB     | 3.00 Gal | 2. Drain apricots; reserve juice  |
|                    |          |          |    for use in Steps 3 and 4 and   |
|                    |          |          |    apricots for use in Step 5.    |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock      |          | 3.50 Qrt | 3. Combine 3 1/2 qt reserved      |
|Sugar, Extra Fine Gr|  6LB     | 3.25 Qrt |    juice, sugar and salt; bring   |
|anulated            |          |          |    to a boil.                     |
|Salt                |          | 1.00 Tbsp|                                   |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch          |      12OZ| 2.50 Cup | 4. Combine cornstarch and         |
|Reserved Stock      |          | 3.00 Cup |    reserved juice, stir until     |
|                    |          |          |    smooth. Add gradually to       |
|                    |          |          |    boiling mixture...CONTINUED.   |
|                    |          |          | 5. Cook at medium heat, stirring  |
|                    |          |          |    constantly, until thick and    |
|                    |          |          |    clear. Remove from heat.       |
|                    |          |          | 6. Fold apricots carefully into   |
|                    |          |          |    thickened mixture. Cool        |
|                    |          |          |    thoroughly.                    |
|                    |          |          | 7. Pour 2 3/4 to 3 cups filling   |
|                    |          |          |    into each unbaked pie shell.   |
|                    |          |          |    Cover with top crust. Seal     |
|                    |          |          |    edges.                         |
|                    |          |          | 8. Bake 30 to 35 minutes or       |
|                    |          |          |    until lightly browned.         |
|                    |          |          | 9. Cut 6 wedges per pie.          |
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NOTE:  1. For a thicker pie, use 13 pie shells in Step 1; pour about  
          3 1/2 cups filling into each unbaked pie shell in Step 6.   
          Cut 8 wedges per pie in Step 8.