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Cherry Crumble Pie
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 027 00
CHERRY CRUMBLE PIE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
456 cal
77 g
4g
16 g
0 mg
185 mg
16 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
8 lbs
1 gal 3-1/4 qts
SALT
1-1/2 oz
2-1/3 tbsp
SUGAR,GRANULATED
4-3/8 lbs
2 qts 2 cup
SHORTENING
3-1/8 lbs
1 qts 3 cup
CHERRIES,CANNED,RED,TART,WATER PACK,INCL LIQUIDS
19-2/3 lbs
2 gal 1 qts
SUGAR,GRANULATED
1-1/2 lbs
3-3/8 cup
SUGAR,GRANULATED
2-1/4 lbs
1 qts 1 cup
CORNSTARCH
7-7/8 oz
1-3/4 cup
SALT
1/8 oz
1/8 tsp
WATER,COLD
1 lbs
2 cup
3 oz
1/4 cup 2-1/3 tbsp
MARGARINE
FOOD COLOR,RED
1/4 oz
1/4 tsp
Method
1 Mix flour, salt, sugar, and shortening in a mixer bowl 1 minute at low speed to form a crumbly mixture.
2 Place 1-1/2 cups of mixture in each pan; press firmly into an even layer against bottom and sides of pan. Set remaining crumb
mixture aside for use in Step 5.
3 Drain cherries. Set aside juice for use in Step 7.
4 Combine cherries and sugar. Spread 2 cups mixture over crumbs in each pan.
5 Spread 1 cup reserved crumb mixture over cherries in each 9-inch pan.
6 Using a convection oven, bake 35 to 40 minutes at 350 F. or until done on low fan, open vent.
7 Take reserved juice add water to equal 1 gallon per 100 portions and combine with sugar; bring to a boil.
8 Combine cornstarch, salt, and water; stir until smooth. Add gradually to boiling mixture. Stir until well blended; cook at medium
heat about 5 minutes. Add margarine or butter and food coloring.
9 Pour 1-1/2 cups of sauce over each baked pie.
10 Cool; cut 8 wedges per pie.



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Cherry Crumble Pie

Yield: 100 Portion: 1 Slice
Calories: 456 cal
Carbohydrates: 77 g
Protein: 4g
Fat: 16 g
Cholesterol: 0 mg
Sodium: 185 mg
Calcium: 16 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 8 lbs 1 gal 3-1/4 qts
SALT 1-1/2 oz 2-1/3 tbsp
SUGAR,GRANULATED 4-3/8 lbs 2 qts 2 cup
SHORTENING 3-1/8 lbs 1 qts 3 cup
CHERRIES,CANNED,RED,TART,WATER PACK,INCL LIQUIDS 19-2/3 lbs 2 gal 1 qts
SUGAR,GRANULATED 1-1/2 lbs 3-3/8 cup
SUGAR,GRANULATED 2-1/4 lbs 1 qts 1 cup
CORNSTARCH 7-7/8 oz 1-3/4 cup
SALT 1/8 oz 1/8 tsp
WATER,COLD 1 lbs 2 cup
MARGARINE 3 oz 1/4 cup 2-1/3 tbsp
FOOD COLOR,RED 1/4 oz 1/4 tsp

Method:
1 Mix flour, salt, sugar, and shortening in a mixer bowl 1 minute at low speed to form a crumbly mixture.
2 Place 1-1/2 cups of mixture in each pan; press firmly into an even layer against bottom and sides of pan. Set remaining crumb
mixture aside for use in Step 5.
3 Drain cherries. Set aside juice for use in Step 7.
4 Combine cherries and sugar. Spread 2 cups mixture over crumbs in each pan.
5 Spread 1 cup reserved crumb mixture over cherries in each 9-inch pan.
6 Using a convection oven, bake 35 to 40 minutes at 350 F. or until done on low fan, open vent.
7 Take reserved juice add water to equal 1 gallon per 100 portions and combine with sugar; bring to a boil.
8 Combine cornstarch, salt, and water; stir until smooth. Add gradually to boiling mixture. Stir until well blended; cook at medium
heat about 5 minutes. Add margarine or butter and food coloring.
9 Pour 1-1/2 cups of sauce over each baked pie.
10 Cool; cut 8 wedges per pie.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/cherry_crumble_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence