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 (25 lb) peaches, frozen
3-1/2 quart reserved juice and water
2-3/4 quart (5 lb) sugar, granulated
1 tablespoon salt
3 cups (14 oz) cornstarch
3 cups water, cold
Prepare Two-Crust Pie Shells. Set aside. Thaw peaches in unopened cans in refrigerator
or at room temperature. Drain; reserve juice and peaches; set aside. Combine reserved
juice, sugar, and salt; bring to a boil. Combine cornstarch and 3 cups 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.