Title: Cherry Pie (Pie Filling P
Categories:
Yield: 100 Servings

3 3/4 c WATER; COLD
6 lb FLOUR GEN PURPOSE 10LB
21 lb PIE FIL CHERRY #10
3 9/16 lb SHORTENING; 3LB
4 tb SALT TABLE 5LB

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F.
OVEN
:

1. SEE RECIPE NOS. IG002 AND I00100.

2. USE CANNED CHERRY PIE FILLING.

3. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH
TOP CRUST. SEAL EDGES.

4. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.

5. CUT 8 WEDGES PER PIE.

Recipe Number: I02201

SERVING SIZE: 1/8 PIE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.