Cherry Crumble Pie I.Desserts (Pastry and Pies) No.027
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|Yield: 100 Portions Each Portion: 1/6 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 7LB | 1.75 Gal | 1. Mix flour, salt, sugar, and |
|Salt | 2OZ| 2.33 Tbsp| shortening in mixer bowl at |
|Sugar, Extra Fine Gr| 4LB | 9.67 Cup | low speed to form a crumbly |
|anulated | | | mixture. |
|Shortening, Emulsifi| 3LB | 1.75 Qrt | 2. Place 1 1/2 cups of mixture in |
|ed | | | each pan; press firmly into an |
| | | | even layer against bottom and |
| | | | sides of pan.... CONTINUED |
| | | | 3. Set remaining crumb mixture |
| | | | aside for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Cherries | 25LB 12OZ| 3.00 Gal | 3. Drain cherries, set juice |
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | aside for use in Step 7. |
|anulated | | | 4. Combine cherries and sugar. |
| | | | Spread 2 cups of mixture over |
| | | | crumbs in each pan. |
|--------------------|----------|----------|-----------------------------------|
| | | | 5. Spread 1 cup of reserved |
| | | | crumb mixture over cherries |
| | | | in each pan. |
| | | | 6. Bake 50 minutes or until |
| | | | done. |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | | 1.00 Gal | 7. Combine reserved juice and |
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | sugar; bring to a boil. |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 8OZ| 1.75 Cup | 8. Combine cornstarch, salt, and |
|Salt | | 1.50 Tspn| water; stir until smooth. Add |
|Cold Water | | 2.00 Cup | gradually to boiling mixture. |
|Margarine | 4OZ| 0.50 Cup | Stir until well blended.... |
|Food Coloring, Red | | 2.00 Tspn| CONTINUED |
| | | | 9. Cook at medium heat about 5 |
| | | | minutes. Add butter or |
| | | | margarine and food coloring. |
| | | |10. Pour about 1 1/2 cups sauce |
| | | | over each baked pie. |
| | | |11. Cool; cut 6 wedges per pie. |
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NOTE: 1. Recipe may be prepared/baked in two 18 x 26 in sheet pans.
In Step 2, place 3qt mixture in each sheet pan. In Step 4,
use 1 gal cherry mixture and in Step 5 (continued on Note 2)
2. Note 1 continued: In Step 5, use 1 qt crumb mixture for each
pan. Follow Steps 6 through 8. In Step 9, pour about 3 qts
sauce over each baked pie. In Step 10, cut 6 by 9.