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Receta Cherry Crumble Pie

Name: Cherry Crumble Pie
Ingredients: 1 1/2 c. WATER, Cool; 3 quart WATER & RESERVED JUICE; 3 ounce BUTTER PRINT SURE; 6 ounce STARCH EDIBLE CORN; 5 1/4 lb FLOUR GEN PURPOSE 10LB; 2 1/4 lb SUGAR, GRANULATED 10 LB; 1 1/2 lb SUGAR, GRANULATED 10 LB; 3 lb SUGAR, GRANULATED 10 LB; 19 1/3 lb PIE FIL CHERRY #10; 2 1/4 lb SHORTENING, 3LB; 1 tsp SALT TABLE 5LB; 1 ounce SALT TABLE 5LB

de Global Cookbook

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Raciónes: 12

Ingredientes

1 1/2 c. WATER, Cool
3 quart WATER & RESERVED JUICE
3 ounce BUTTER PRINT SURE
6 ounce STARCH EDIBLE CORN
5 1/4 lb FLOUR GEN PURPOSE 10LB
2 1/4 lb SUGAR, GRANULATED 10 LB
1 1/2 lb SUGAR, GRANULATED 10 LB
3 lb SUGAR, GRANULATED 10 LB
19 1/3 lb PIE FIL CHERRY #10
2 1/4 lb SHORTENING, 3LB
1 tsp SALT TABLE 5LB
1 ounce SALT TABLE 5LB

Direcciones

PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN :1. MIX FLOUR, SALT, SUGAR, AND SHORTENING IN MIXER BOWL AT LOW SPEED To create A CRUMBLY Mix.
2. PLACE 1 1/2 C. OF Mix IN EACH PAN; PRESS FIRMLY INTO AN EVEN LAYER AGAINST BOTTOM AND SIDES OF PAN. SET REMAINING CRUMB Mix ASIDE FOR USE IN STEP 5.
3. DRAIN CHERRIES, SET JUICE ASIDE FOR USE IN STEP 7.
4. COMBINE CHERRIES AND SUGAR. SPREAD 2 C. OF Mix OVER CRUMBS IN EACH PAN.
5. SPREAD 1 C. OF RESERVED CRUMB Mix OVER CHERRIES IN EACH PAN.
6. BAKE 50 Min Or possibly Till DONE.
7. COMBINE RESERVED JUICE AND SUGAR; BRING TO A BOIL.
8. COMBINE CORNSTARCH, SALT AND WATER, STIR Till SMOOTH. Add in GRADUALLY TO BOILING Mix. STIR Till WELL BLENDED; COOK AT MEDIUM HEAT ABOUT 5 Min. Add in BUTTER Or possibly MARGARINE AND FOOD COLORING.
9. POUR ABOUT 1 1/2 C. SAUCE OVER EACH BAKED PIE.
10. Cold; CUT 8 WEDGES PER PIE.
SERVING SIZE: 1/8 PIE