Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 375 degrees F. Oven
1-3/4 gallon (7 lb) flour, wheat, general purpose, sifted
2 1/3 tablespoon (1-1/2 oz) salt
9 2/3 cups (4 lb) sugar, granulated
1-3/4 quart (3 lb) shortening
3 gallon (25 lb 12 oz or 4-No 10 can)cherries, canned, red tart, pitted
4-1/2 cups (2 lb) sugar, granulated
1 gallon reserved juice plus water
6 3/4 cups (3 lb) sugar, granulated
1-3/4 cups (8 oz) starch, corn
1-1/2 teaspoon salt
2 cups water, cold
1/2 cup (4 oz) butter or margarine
2 teaspoon food coloring, red (optional)
Mix flour, salt, sugar, and shortening in mixer bowl at low speed to form a crumbly mixture. 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. Drain cherries, set juice aside. Combine cherries and sugar. Spread 2 cups of mixture over crumbs in each pan. Spread 1 cup of reserved crumb mixture over cherries in each pan. Bake 50 minutes or until done. Combine reserved juice and sugar; bring to a boil. 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 butter or margarine and food coloring. Pour about 1-1/2 cups sauce over each baked pie. Cool; cut 6 wedges per pie.
NOTE:
This recipe may be prepared and baked in two 18 by 26-inch sheet pans. Place 3 quart crumb mixture in each sheet pan. Use 1 gallon cherry mixture to spread over crumb mixture and use 2 quart reserved crumb mixture for each pan. Pour about 3 quart sauce over each baked pie. Cut 6 by 9.