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Рецепт Boysenberry Pie (Canned Boysenberries)

Name: Boysenberry Pie (Canned Boysenberries)
Ingredients: 3 3/4 c. WATER, Cool; 3 3/4 c. JUICE RESERVED; 2 1/4 quart JUICE RESERVED; 3/4 lb STARCH EDIBLE CORN; 6 lb FLOUR GEN PURPOSE 10LB; 5 1/4 lb SUGAR, GRANULATED 10 LB; 7 1/2 c. SHORTENING, 3LB; 2 1/4 tsp SALT TABLE 5LB; 14 tsp SALT TABLE 5LB

от Global Cookbook

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Порций: 12

Ингредиенты

3 3/4 c. WATER, Cool
3 3/4 c. JUICE RESERVED
2 1/4 quart JUICE RESERVED
3/4 lb STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
5 1/4 lb SUGAR, GRANULATED 10 LB
7 1/2 c. SHORTENING, 3LB
2 1/4 tsp SALT TABLE 5LB
14 tsp SALT TABLE 5LB

Инструкции

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :2. DRAIN BOYSENBERRIES; RESERVE JUICE FOR USE IN STEP 3 AND 4 AND BOYSENBERRIES IN STEP 5.
3. COMBINE 3 Quart RESERVED JUICE, SUGAR, AND SALT, BRING TO A BOIL.
4. COMBINE CORNSTARCH AND RESERVED JUICE, STIR Till SMOOTH. Add in GRADUALLY TO BOILING Mix. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY Till THICK AND CLEAR. REMOVE FROM HEAT.
5. FOLD BOYSENBERRIES CAREFULLY INTO THICKENED Mix. Cold THOROUGHLY.
6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH TOP CRUST. SEAL EDGES.
7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
NOTE: IN STEP 5, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
SERVING SIZE: 1/8 PIE