Recipe#336

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 (27 lb or 4-No. 10 cn) peaches, canned, quarters or slices
1 gal. reserved juice
2 3/4 qt. (5 lb) sugar, granulated
1 tbsp. salt
2 1/2 cups (12 oz) cornstarch
3 cups water, cold

INSTRUCTIONS

Prepare Two-Crust Pie Shells. Set aside. Drain peaches; reserve juice. Peaches set aside. Combine reserved juice, sugar, and salt; bring to a boil. Combine cornstarch and water; stir until smooth. Add gradually to boiling mixture. Cook at medium heat, stirring constantly until thick and clear. Remove from heat. Fold peaches carefully into thickened mixture. Cool thoroughly. 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. Pour about 3 1/2 cups filling into each unbaked pie shell. Cut 8 wedges per pie.