Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Temperature: 425 degrees F. Oven
17-2 crust pie shells, unbaked
2-3/4 gallon (25 lb) cherries, frozen, red sour, pitted, sugar-syrup pack
3-1/4 cups (1 lb)
1 quart water, cold
1 gallon juice, cherry
2-1/2 quart (4 lb 8 oz) sugar, granulated
1 tablespoon salt
Prepare Two-Crust Pie Shells. Set aside. Thaw cherries in refrigerator or at room temperature. Thoroughly drain cherries; set aside. Reserve juice; set aside.
Combine cornstarch and water. Stir until smooth. Bring juice to a boil. Add cornstarch mixture gradually and cook until thick and clear, stirring constantly. Combine sugar and salt.
Stir gradually into thickened mixture, stirring constantly. Bring to a boil. Turn off heat. Carefully fold cherries into thickened mixture. Cool thoroughly before using. Pour about 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:
If a thicker pie is desired, use 13 pie shells in Step 1 and pour about 3 1/2 cups filling into each unbaked pie shell. Cut 8 wedges per pie.