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
4-No. 10 can (28 lb) peach pie filling, canned
Prepare Two-Crust Pie Shells. 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.