Recipe#304

Servings: YIELD: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

INGREDIENTS

17-2 crust pie shells, unbaked
28 lb (4-No. 10 cn) apple pie filling, prepared, canned, sliced

INSTRUCTIONS

Prepare Two-Crust Pie shells. Set aside. Pour 2 3/4 to 3 cups filling into each unbaked pie shell. Cover with top crust. Seal edges. Bake 30 to 35 minutes or until lightly browned. Cut 6 wedges per pie.

NOTE: For a thicker pie, use 13 pie shells instead of 17; pour about 3 1/2 cups filling into each unbaked pie shell. Cut 8 wedges per pie instead of 6.