Mixed Fruit Pie I.Desserts (Pastry and Pies) No.034
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1/6 Pie|
|------------------------------------------------------------------------------|
|Pan Size: 9 inch Pie Pan Temp.: 425 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |17.00 EA | 1. See Recipe Nos. I-G-2 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Peaches, Canned | 6LB 12OZ| 3.00 Qrt | 2. Drain peaches, pears, and |
|Pears, Canned | 6LB 10OZ| 3.00 Qrt | pineapple. Combine juices; |
|Pineapple, Canned | 13LB 8OZ| 1.50 Gal | reserve for use in Step 5. |
|Cherries, Maraschino| 1LB 12OZ| 3.50 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 4LB | 9.67 Cup | 3. Cut pears in small pieces. |
|anulated | | | Drain cherries; discard juice; |
|Starch, Pregelatiniz| 1LB | 3.50 Cup | cut cherries in half. Combine |
|ed | | | fruits; mix well; set aside |
|Salt | | 1.00 Tbsp| for use in Step 6. |
|Nutmeg, Ground | | 2.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | | 1.00 Gal | 4. Combine sugar, starch, salt, |
|Lemon Juice | | 1.00 Cup | and nutmeg in mixer bowl. Beat |
| | | | at low speed until well |
| | | | blended. DO NOT WHIP. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 5, a lb 8 oz lemons A.P. (6 lemons) will yield
1 cup juice.
2. 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 7.
Cut 8 wedges per pie in Step 9.