Recipe#320

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

INGREDIENTS

17-2 crust pie shells, unbaked
2 3/4 gal. (25 lb) cherries, frozen, red sour, pitted, sugar-sirup pack
3 1/4 cups (1 lb)
1 qt. water, cold
1 gal juice, cherry
2 1/2 qt. (4 lb 8 oz) sugar, granulated
1 tbsp. salt

INSTRUCTIONS

Prepare Two-Crust Pie Shells. Set aside. Thaw cherries in refrigerator or at room temperature. 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 and 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. Carefully fold cherries into thickened mixture. Cool thoroughly before using. Pour about 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: If a thicker pie is desired, use 13 pie shells in Step 1 and pour about 3½ cups filling into each unbaked pie shell. Cut 8 wedges per pie.