2 1/4 c WATER; COLD
3 3/4 c WATER; COLD
10 1/2 c WATER & RESERVED JUICE
18 3/4 lb PEACHES FRESH SEASONAL
2 1/4 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3 3/4 lb SUGAR; GRANULATED 10 LB
3 9/16 c SHORTENING; 3LB
2 1/4 ts SALT TABLE 5LB
4 tb SALT TABLE 5LB
PAN: 9-INCH PIE PAN
:
1. SEE RECIPE NOS. IG002 AND I00100.
2. THAW PEACHES ACCORDING TO GUIDELINES FOR HANDLING FROZEN FOODS,
RECIPE NO. A-19. DRAIN; RESERVE JUICE FOR USE IN STEP 3; PEACHES
FOR USE IN STEP 5.
3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY
TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL
THICK AND CLEAR. REMOVE FROM HEAT.
5. FOLD PEACHES CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY.
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: I02000
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings