Recipe#334

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 qt. (6 lb 12 oz or 1-No. 10 cn) peaches, canned, quarters or slices
3 qt. (6 lb 12 oz or 1-No. 10 cn) pears, canned, halves or quarters
1 1/2 gal (13 lb 8 oz or 3 1/2 cups or 2-No.10 cn) pineapple, canned, chunks or tidbits
3 1/2 (1 lb 12 oz or 1-28 fl oz jar) cherries, maraschino
2 1/4 qt. (4 lb) sugar, granulated
3 1/2 cups (1 lb) starch, pregelatinized
1 tbsp. salt
2 tsp. nutmeg, ground
1 cup juice, lemon
1 gal. juices, peach, pear and pineapple

INSTRUCTIONS

Prepare Two-Crust Pie Shells. Set aside. Drain peaches, pears, and pineapple; combine juices and reserve. Set aside. Cut pears in small pieces; drain cherries and cut in half. Combine fruits; mix well and set aside.

Combine sugar, starch, salt, and nutmeg in mixer bowl. Blend thoroughly using beater at low speed. Do not whip. Combine lemon juice with blended juices and gradually add to sugar mixture at low speed. Scrape bowl once after adding juice. Continue mixing until smooth. Fold fruits into thickened mixture. 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: 1. 1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice.
2. If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into each unbaked pie shell. Cut 8 wedges per pie.