Cherry Pie I.Desserts (Pastry and Pies) No.025
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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. |
|--------------------|----------|----------|-----------------------------------|
|Cherries | 25LB | 2.75 Gal | 2. Thaw cherries; drain; reserve |
| | | | juice for use in Step 4 and |
| | | | cherries for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 4LB 8OZ| 2.50 Qrt | 3. Combine sugar, starch, and |
|anulated | | | salt in mixer bowl. Mix at |
|Starch, Pregelatiniz| 1LB | 3.50 Cup | low speed until well blended. |
|ed | | | DO NOT WHIP. |
|Salt | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | | 4.50 Qrt | 4. Add reserved juice gradually |
| | | | to sugar mixture while beating |
| | | | at low speed. Scrape down |
| | | | bowl; beat at low speed until |
| | | | smooth. |
| | | | 5. Fold cherries 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 to 35 minutes or |
| | | | until lightly browned. |
| | | | 8. 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.