Recipe#340

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
2 1/2 cups (12 oz) cornstarch
1 qt. water, cold
2 1/4 gal (20 lb 7 oz or 3-No. 10 cn) pineapple, canned, crushed
2 1/4 qt. (4 lb) sugar, granulated
1 tsp. salt
2 qt. water
4 tbsp. juice, lemon

INSTRUCTIONS

Prepare Two-Crust Pie Shells. Set aside. Combine cornstarch and 1 qt cold water; stir until smooth. Combine pineapple, sugar, salt, and 2 qt water. Bring to a boil. Add cornstarch mixture gradually and cook until thick, stirring constantly. Turn off heat. Add juice to 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.

C.NOTE: 1. 6 oz lemons A.P. (1 1/2 lemons) will yield 4 tbsp 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.