Source: U.S. Department of Defence
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Fried Cherry Pie
Source: U.S. Department of Defence | |
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 DESSERTS (PASTRY AND PIES) No.I 030 02
FRIED CHERRY PIE
Yield 100
Portion 1 Pie
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
375 cal
54 g
5g
16 g
0 mg
318 mg
78 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
9-7/8 lbs
2 gal 1 qts
MILK,NONFAT,DRY
2-2/3 oz
1-1/8 cup
BAKING POWDER
3-1/4 oz
1/4 cup 3 tbsp
SALT
1-7/8 oz
3 tbsp
SHORTENING
1-1/3 lbs
3 cup
2-7/8 lbs
1 qts 1-1/2 cup
WATER
PIE FILLING,CHERRY,PREPARED
14 lbs
1 gal 3 qts
Method
1
Sift together flour, milk, baking powder, and salt into mixer bowl.
2
Blend shortening into dry ingredients at low speed until mixture resembles coarse crumbs.
3
Add water; mix at low speed only enough to form soft dough.
4
On lightly floured board, roll dough into a rectangular sheet, about 1/8-inch thick. Cut into 6 circles.
Place 1/4 cup filling in the center of each circle. Wash edges of circle with water. Fold over to form a half circle; seal edges with a
5
fork.
6 Fry pies, a few at a time, 2 minutes on one side, turn and fry 2 minutes on other side until golden brown. Drain on absorbent paper.
Notes
1 Pie crust mix may be used. Omit steps 1 through 3. Use 6 pounds 14 ounces of pie crust mix. Follow manufacturer's directions for
mixing. Follow Steps 4 through 6.
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|
| Yield: 100 | Portion: 1 Pie |
| Calories: | 375 cal |
| Carbohydrates: | 54 g |
| Protein: | 5g |
| Fat: | 16 g |
| Cholesterol: | 0 mg |
| Sodium: | 318 mg |
| Calcium: | 78 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 9-7/8 lbs | 2 gal 1 qts | |
| MILK,NONFAT,DRY | 2-2/3 oz | 1-1/8 cup | |
| BAKING POWDER | 3-1/4 oz | 1/4 cup 3 tbsp | |
| SALT | 1-7/8 oz | 3 tbsp | |
| SHORTENING | 1-1/3 lbs | 3 cup | |
| WATER | 2-7/8 lbs | 1 qts 1-1/2 cup | |
| PIE FILLING,CHERRY,PREPARED | 14 lbs | 1 gal 3 qts |
| Method: | |
|
1 Sift together flour, milk, baking powder, and salt into mixer bowl. 2 Blend shortening into dry ingredients at low speed until mixture resembles coarse crumbs. 3 Add water; mix at low speed only enough to form soft dough. 4 On lightly floured board, roll dough into a rectangular sheet, about 1/8-inch thick. Cut into 6 circles. Place 1/4 cup filling in the center of each circle. Wash edges of circle with water. Fold over to form a half circle; seal edges with a 5 fork. 6 Fry pies, a few at a time, 2 minutes on one side, turn and fry 2 minutes on other side until golden brown. Drain on absorbent paper. Notes 1 Pie crust mix may be used. Omit steps 1 through 3. Use 6 pounds 14 ounces of pie crust mix. Follow manufacturer's directions for mixing. Follow Steps 4 through 6. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence