7 pounds Pastry for Two-Crust Pies
10 pounds frozen fruit
granulated sugar,
cornstarch or waxy maize,
seasonings
Servings: 56
1. Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
2. Thaw fruit. Measure juice. If necessary, add water to bring total liquid to 1 1/2-2 qt according to consistency desired.
3. Combine sugar and starch. Add to hot liquid, stirring with wire whip.
4. Add seasonings to thickened liquid and pour over fruit. Mix carefully to avoid breaking or mashing fruit.
5. Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust in which slits have been made for steam to escape. Seal edge, trim and flute edges. Bake at 400°F for 30-40 minutes or until crust is golden brown.
Yield: 7 7/8 inch pies
Notes: Allow 2-3 oz cornstarch or 2-2 1/2 oz waxy maize per qt of liquid. Use of waxy maize or other waxy starch products results in a translucent soft gel through which the fruit shows clearly. The color is brighter and the gel is less opaque and less rigid, making it ideal for thicken fruit fillings. It is important to use a waxy starch if the pies are to be frozen.
For eight 8-inch pies, use 4 lb 8 oz pastry, portioned 5 oz for bottom crust and 4 oz for top crust. Portion 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.
10 pounds frozen fruit
granulated sugar,
cornstarch or waxy maize,
seasonings
Servings: 56
1. Make pastry. Divide into 9-oz balls for bottom crust and 7-oz balls for top crusts. Roll and place bottom crusts in seven 9-inch pie pans. For 8-inch pies, see Notes.
2. Thaw fruit. Measure juice. If necessary, add water to bring total liquid to 1 1/2-2 qt according to consistency desired.
3. Combine sugar and starch. Add to hot liquid, stirring with wire whip.
4. Add seasonings to thickened liquid and pour over fruit. Mix carefully to avoid breaking or mashing fruit.
5. Scale 1 lb 12 oz-2 lb (3 1/2-4 cups) filling into each unbaked pie shell. Moisten edge of bottom crust with water. Cover with top crust in which slits have been made for steam to escape. Seal edge, trim and flute edges. Bake at 400°F for 30-40 minutes or until crust is golden brown.
Yield: 7 7/8 inch pies
Notes: Allow 2-3 oz cornstarch or 2-2 1/2 oz waxy maize per qt of liquid. Use of waxy maize or other waxy starch products results in a translucent soft gel through which the fruit shows clearly. The color is brighter and the gel is less opaque and less rigid, making it ideal for thicken fruit fillings. It is important to use a waxy starch if the pies are to be frozen.
For eight 8-inch pies, use 4 lb 8 oz pastry, portioned 5 oz for bottom crust and 4 oz for top crust. Portion 1 lb-1 lb 8 oz (approximately 3 cups) filling per pie.
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