Cherry pie (cnd cherries)
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Cherry pie (cnd cherries)
  Pie    Cherries  
Last updated 6/12/2012 1:13:18 AM. Recipe ID 41665. Report a problem with this recipe.
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      Title: Cherry pie (cnd cherries)
 Categories: 
      Yield: 100 Servings
 
  3 3/4 c  WATER; COLD
  1 1/2 qt JUICE RESERVED
 19 1/3 lb -
      1 lb STARCH EDIBLE CORN
      6 lb FLOUR GEN PURPOSE 10LB
  5 1/4 lb SUGAR; GRANULATED 10 LB
 3 9/16 lb SHORTENING; 3LB
  2 1/4 ts SALT TABLE 5LB
      4 tb SALT TABLE 5LB
 
  PAN:  9-INCH PIE PAN                              TEMPERATURE:  425
  F. OVEN :
  
  1.  SEE RECIPE NOS. IG002 AND I00100.
  
  2.  DRAIN CHERRIES, RESERVE JUICE FOR USE IN STEP 4 AND CHERRIES FOR
  USE IN STEP 5.
  
  3.  COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED
  UNTIL WELL BLENDED. DO NOT WHIP.
  
  4.  ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW
  SPEED. ADD RED FOOD COLORING. 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 8 WEDGES PER PIE.
  
  Recipe Number: I02100
  
  SERVING SIZE: 1/8 PIE
  
  From the  (actually used today!).




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Recipe ID 41665 (Apr 03, 2005)

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