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) apricots, canned
3-1/2 quart reserved juice
3-1/4 quart (6 lb) sugar, granulated
1 tablespoon salt
2-1/2 cups (12 oz) starch, corn
3 cups reserved juice
Prepare Two-Crust Pie shells. Set aside. Drain apricots; reserve juice and apricots. Combine 3-1/2 quart reserved juice, sugar, and salt; bring to a boil. Combine cornstarch and reserved juice, stir until smooth. Add gradually to boiling mixture. Cook at medium heat, stirring constantly, until thick and clear. Remove from heat. Fold apricots 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.