Yield: 100 portions (13 pies)
Each Portion: 1/8 pie
Temperature: 425 F Oven
Pan Size: 9 inch pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie shells, unbaked | 13-2 crust | |
| Cherries, canned, red tart, pitted | 19 lb 5 oz | 2-1/4 gal (3 No. 10 cn) |
| Sugar, granulated | 5 lb 5 oz | 3 qt |
| Starch, pregelatinized | 1 lb | 3-1/2 cups |
| Salt | 2-1/4 tsp | |
| Reserved juice | 1-1/2 qt | |
| Food coloring, red (optional) | 1-1/2 tsp |
- Drain cherries; reserve juice for use in Step 4; cherries for use in Step 5.
- Combine sugar, starch, and salt in mixer bowl. Mix at low speed until well blended. DO NOT WHIP.
- Add reserved juice gradually to sugar mixture while beating at low speed. Add red food coloring. Scrape down bowl; beat at low speed until smooth.
- Fold cherries carefully into thickened mixture.
- 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 8 wedges per pie.