4 pounds Pastry for One-Crust Pies
1 pound margarine
40 ounces brown sugar
3 quarts milk
6 ounces cornstarch
6 ounces all-purpose flour
1 tablespoon salt
1 quart warm milk
9 ounces whole eggs (about 5 total)
6 ounces egg yolks (about 10 total)
4 ounces margarine
2 tablespoons vanilla
18 ounces egg whites (about 16 total)
1/2 teaspoon salt
1 pound granulated sugar
1/2 teaspoon cream of tartar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Melt margarine. Stir in sugar. Cook over low heat to 220°F, stirring occasionally.
3. Add milk slowly to margarine-sugar mixture while stirring with wire whip. Stir until all sugar is dissolved. Heat mixture to boiling.
4. Combine cornstarch, flour, and salt.
5. Combine milk and eggs. Add to cornstarch and flour mixture and mix. Add to the hot mixture while stirring. Cook until thick. Remove from heat.
6. Add margarine and vanilla. Cool partially. Fill baked pie shells, 1 lb 12 oz (3 1/2 cups) per pie.
7. Prepare Meringue. Cover each filled pie with 5 oz meringue.
8. Bake at 375°F for 10-12 minutes, or until meringue is golden brown.
9. Cool quickly (within 4 hours) to temperature below 41°F.
10. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. Use 1 lb 8 oz (3 cups) filling per pie.
Recipe may be used for pudding. Omit flour and increase cornstarch to 8 oz.
1 pound margarine
40 ounces brown sugar
3 quarts milk
6 ounces cornstarch
6 ounces all-purpose flour
1 tablespoon salt
1 quart warm milk
9 ounces whole eggs (about 5 total)
6 ounces egg yolks (about 10 total)
4 ounces margarine
2 tablespoons vanilla
18 ounces egg whites (about 16 total)
1/2 teaspoon salt
1 pound granulated sugar
1/2 teaspoon cream of tartar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown.
2. Melt margarine. Stir in sugar. Cook over low heat to 220°F, stirring occasionally.
3. Add milk slowly to margarine-sugar mixture while stirring with wire whip. Stir until all sugar is dissolved. Heat mixture to boiling.
4. Combine cornstarch, flour, and salt.
5. Combine milk and eggs. Add to cornstarch and flour mixture and mix. Add to the hot mixture while stirring. Cook until thick. Remove from heat.
6. Add margarine and vanilla. Cool partially. Fill baked pie shells, 1 lb 12 oz (3 1/2 cups) per pie.
7. Prepare Meringue. Cover each filled pie with 5 oz meringue.
8. Bake at 375°F for 10-12 minutes, or until meringue is golden brown.
9. Cool quickly (within 4 hours) to temperature below 41°F.
10. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz dough portioned 5 oz per pie. Use 1 lb 8 oz (3 cups) filling per pie.
Recipe may be used for pudding. Omit flour and increase cornstarch to 8 oz.
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