Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.
Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
DRIED PEACH PIE FILLING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Peaches, dried | 5 lb. | ||||
| Water | 6¼ qt. | ||||
| Sugar | 2 qt. | ||||
| Cornstarch | 1½ c. | ||||
| Lemon juice | ½ c. |
Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.
Number of servings 80
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______
GOOSEBERRY AND RAISIN PIE FILLING
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Gooseberries, #10 can | 4 | ||||
| Raisins | 12 c. | ||||
| Sugar | 1 gal. | ||||
| Cornstarch | 3 c. | ||||
| Gooseberry juice | 1 gal. | ||||
| or | |||||
| Gooseberry juice and water | 1 gal. |
Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.
Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______