Recipe#317

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
3 gal (25 lb 12 oz or 4-No. 10 cn) cherries, canned, red sour, pitted
3 1/2 cups (1 lb) cornstarch
3 cups water, cold
1 3/4 qt. juice, cherry
1 gal (7 lb) sugar, granulated
1 tbsp. salt
2 tsp. food coloring, red (optional)

INSTRUCTIONS

Prepare Two-Crust Pie shells. Set aside. Thoroughly drain cherries; set aside. Reserve juice; set aside. Combine cornstarch and water. Stir until smooth. Bring juice to a boil. Add cornstarch mixture gradually to boiling juice; cook until thick and clear, stirring constantly. Combine sugar and salt. Stir gradually into thickened mixture, stirring constantly. Bring to a boil. Turn off heat. Add red coloring to thickened mixture. Carefully fold cherries into thickened mixture. Cool thoroughly before using. Pour about 2 3/4 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.