Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven
17-2 crust pie shells, unbaked
3 gallon (27 lb or 4-No. 10 can) peaches, canned, quarters or slices
1 gallon reserved juice
2-3/4 quart (5 lb) sugar, granulated
1 tablespoon salt
2-1/2 cups (12 oz) cornstarch
3 cups water, cold
Prepare Two-Crust Pie Shells. Set aside. Drain peaches; reserve juice. Peaches set
aside. Combine reserved juice, sugar, and salt; bring to a boil. Combine cornstarch and
water; stir until smooth. Add gradually to boiling mixture. Cook at medium heat,
stirring constantly until thick and clear. Remove from heat. Fold peaches carefully into
thickened mixture. Cool thoroughly. Pour 2-3/4 to 3 cups filling into each unbaked pie
shell. Cover with top crust. Seal edges. Bake 30 to 35 minutes or until lightly browned.
Cut 6 wedges per pie.
NOTE:
For a thicker pie, use 13 pie shells. Pour about 3-1/2 cups filling into each unbaked
pie shell. Cut 8 wedges per pie.