Cherry Pie (Frozen Cherries Cornstarch) I.Desserts (Pastry and Pies) No.026
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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 3 and |
| | | | cherries for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | | 1.00 Gal | 3. Combine reserved juice, sugar, |
|Sugar, Extra Fine Gr| 4LB 8OZ| 2.50 Qrt | and salt; bring to a boil. |
|anulated | | | |
|Salt | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 1LB | 3.25 Cup | 4. Combine cornstarch and water; |
|Cold Water | | 1.00 Qrt | 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 cherries 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.