Cherry Pie and Whipped Topping-Diabetic
INGREDIENTS:
3 3/4 c WATER; COLD
6 lb FLOUR GEN PURPOSE 10LB
21 lb PIE FIL CHERRY #10
3 9/16 lb SHORTENING; 3LB
4 tb SALT TABLE 5LB
3 3/4 c WATER; COLD
6 lb FLOUR GEN PURPOSE 10LB
21 lb PIE FIL CHERRY #10
3 9/16 lb SHORTENING; 3LB
4 tb SALT TABLE 5LB
PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :
1. SEE RECIPE NOS. IG002 AND I00100.
2. USE CANNED CHERRY PIE FILLING.
3. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.
4. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
5. CUT 8 WEDGES PER PIE.
Recipe Number: I02201
SERVING SIZE: 1/8 PIE
1. SEE RECIPE NOS. IG002 AND I00100.
2. USE CANNED CHERRY PIE FILLING.
3. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.
4. BAKE 30-35 MINUTES OR UNTIL LIGHTLY BROWNED.
5. CUT 8 WEDGES PER PIE.
Recipe Number: I02201
SERVING SIZE: 1/8 PIE